Simple & Fresh Guacamole

Friends, this fresh and easy recipe is totally going to GUAC your world. Yeah, I went there. If you're gonna guac the walk, you gotta talk the guac. What? Anyway. This recipe. Super simple to throw together, and full of the amazing flavors you know and love in a good guacamole. Unlike one of those pre-made guacamole dip packets, this big ol' bowl of green goodness doesn't have any maltodextrin, artificial flavoring, corn syrup solids, or unnecessary junk that ain't nobody got time for. Just super fresh, super fly ingredients that always pack the most flavor. 

This dip staple is great for Super Bowl Sunday, birthdays, bar mitzvahs, anniversaries, retirement parties, new car purchases, weddings, quinceañ get my drift? It's good ALL THE TIME. Don't even wait for a special occasion--make it NOW!!! And the best part? It's super customizable. If there's an ingredient you don't fancy, leave it out (except for the avocados, of course, because then it's just a salad). I've included some great recommendations below for mixing it up. And as always, keep it FRESH!



Makes approx. 4 cups

  • 6 small or 4 large ripe* avocados

  • 1/2 cup finely diced red onion

  • 1/2 cup chopped tomatoes

  • 1/3 cup chopped cilantro

  • 2 lg cloves garlic, finely diced

  • 1/2 of a jalapeño, seeded and chopped

  • 1/2 of a lime, juiced

  • 1/2-3/4 tsp smoked salt

  • 1/4 tsp cumin, optional

  • Optional add-ins/variations: chopped cucumber, diced mango, shredded carrot, diced pear, diced bell pepper, grapefruit, shredded jicama, orange, etc.

Note: To make this AIP-friendly, simply omit the tomatoes, jalapeño, and cumin if using. Add any of the acceptable add-in options or enjoy as is!

*How to find a ripe avocado: First of all, feel it for softness. If it's hard as a rock, it's not ready. The skin should be a dark green and have a little bit of give when you gently squeeze it. You can also press in the stem at the bottom. If it goes in easily, it's ripe. 


1. Slice and scoop your avocados. The easiest way to cut them is to slice through to the pit from tip to tip, twist apart, remove the pit by *carefully* whacking your knife into it, twist the pit out, and then pinch the pit off your knife. Scoop the avocado flesh into a bowl with a spoon. 

2. Mash the avocado to desired texture. 

3. Dice your red onion, fresh garlic, tomatoes, and cilantro. 

4. Dice the jalapeño last. Slice in half, remove the inner ribbing and seeds, and finely chop. If you want a spicier guacamole, leave the seeds. (IMPORTANT: wash your hands IMMEDIATELY after handling, otherwise you will inadvertently touch your eye or nose and reap the painful consequences. Speaking for a friend...)

5. Add everything to the bowl with your mashed avocado, including salt and cumin if using. Squeeze in the juice of half a lime, and mix to incorporate. Taste and adjust any seasoning accordingly. 

The longer it sits, the better it gets. Let those flavors get to know one another. It tastes even better once you allow the flavors to incorporate for a bit. And no worries about the brownish hue, that's just avocados doing their fresh air thang. Just stir it around and GUAC on! (insert smirky face here). Serve with plantain chips, sliced veggies, organic corn chips (IF you tolerate corn), pork rinds, or my favorite Siete grain-free tortilla chips



Get to dipping and let me know what you think!


Guac on,