A deliciously creamy, zesty and slightly chunky guacamole that is super quick and easy to prepare. This vegan Mexican avocado dip is a real crowd-pleaser because it's gluten, dairy, and tomato-free. What's more, it's wonderfully versatile.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
✅ 5 reasons why you'll love this recipe:
- Irresistibly yummy - a delicious blend of buttery avocados, crunchy red onions, tangy limes, and coriander with a touch of red chilli that is bound to have you coming back for more.
- Super quick and easy to prepare - with five key ingredients and a few simple steps you can make this yummy avocado dip in less than 10 minutes.
- Made without tomatoes - the perfect guacamole recipe for tomato-haters and those who live with them.
- Versatile - a tasty breakfast food, an essential side-dish for my chilli, tacos and cheese quesadillas or a simple tasty snack served with a bowl of tortilla chips.
- Crowd pleaser - it's vegetarian, vegan, dairy and gluten-free.
🛒 Ingredients and variations:
This guacamole is a simple blend of avocado, red onion, lime juice + zest, coriander and chilli seasoned with a little salt, sugar and black pepper.
Avocado - select ripe ones that are firm but give a little when you press the skin but be sure to avoid any squishiness because it’s a sign the avocado is starting to go bad.
Fresh red chilli - you can swap this for chilli flakes or omit it if you are sensitive to spice.
🧑🍳 Guacamole in 2 Simple Steps
Add all ingredients to a bowl and mix.
2. Mash & Serve
Mash ingredients with a potato masher or fork until they are fully incorporated into a slightly chunky dip.
🥑 Serving suggestions
- A dip with crunchy tortilla chips.
- For breakfast on toast or a bagel. Make it heartier and yummier with a poached or fried egg.
- A must-have with nachos, burritos, quesadillas and BBQ Pulled Jackfruit Tacos, Sweet Potato Chilli, and this Vegetarian Burrito Bowl.
- Scoop onto baked sweet potato for a quick and nutritious lunch/brunch
👍 Top tips for perfect guacamole
- Choose ripe avocados - these are firm but give a little when you press the skin. Avoid squishy avocados - it's a sign they are starting to go bad. Hass avocados are a good choice, they are deliciously creamy and easy to find in most supermarkets.
- Use a potato masher - it's a great tool for getting a slightly chunky texture, but if you don't have one a fork will do.
- Taste and adjust - avocados can vary in size, so you might need to tweak the seasoning a little. Remember, you can't remove anything, but you can always add more.
Absolutely, because avocados are full of good fats, fibre and contain over 20 vitamins and minerals. Guacamole is also vegan, gluten-free and a great crowd-pleaser for a party.
Brown guacamole looks very unappetising. However, it is perfectly safe to eat if it has been properly stored in the fridge for less than 3 days. The browning is caused by oxidation when the guacamole is exposed to the air. If your guacamole turns brown, simply scrape off the brown part and continue to enjoy the yummy green dip underneath it.
Cover the guacamole to minimise its exposure to the air. A bowl covered with cling film works fine, but an airtight plastic container is even better.
A bitter/fizzy taste, visible mould or bad smell are all signs that your guacamole has gone off. If in doubt chuck it!
I have tried but I don’t recommend it. You can freeze guacamole for up to three months but I found it altered the texture and didn’t taste good. Guacamole is so quick and easy to make, so why not eat it fresh each time?
It’s a matter of personal preference. The guacamole in this recipe is slightly chunky because this is how I like it best. Mash less if you prefer chunkier guacamole or blend in a food processor if you like it smooth.
There's nothing wrong with adding tomatoes to guacamole, but they don't add a lot to the overall flavour. Guacamole without tomato will be just as flavourful and delicious.
Guacamole will keep for 2 to 3 days in the fridge. You’ll need to cover it or place it in an airtight container to stop it from going brown.
If you are planning to eat the guacamole over a few days (max 3) I recommend dividing the guacamole into portions and placing them in separate airtight containers. This maximises freshness as it reduces the oxidation that happens each time a container is opened and exposed to the air.
It's safe for freeze guacamole, but I don't recommend it because it alters the texture and does not taste fresh.
😋 Check out my other Mexican-inspired recipes
If this guacamole floats your boat, you are sure to enjoy these other Mexican-inspired recipes. They are quick and easy and taste even better with some guacamole on the side.
Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
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