Quick and Easy Guacamole Recipe

This delicious creamy, zesty, slightly chunky guacamole dip is super quick and easy to prepare. With just 5 key ingredients, you can throw it together in under 10 minutes. My guacamole recipe is a tasty blend of buttery avocados, crunchy red onions, tangy limes, coriander and a touch of red chilli.

This flavourful, healthy and versatile guacamole is a staple in my home. Quick and easy Guacamole is often the star of our lazy weekend breakfasts - we love to it spread over bagels and pair it with runny poached eggs. It’s the perfect side dish for chilli, a yummy snack with tortilla chips and I’d never serve tacos, quesadillas and burritos without it.

There are no tomatoes in this dip for two reasons. Firstly, because my husband hates raw tomatoes and secondly because, even though I’m a fan of them myself, I don’t feel like they add a lot and my guacamole is just right without them.

How to eat guacamole – lots of options:

• 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 and Sweet Potato Chilli.
• Scoop onto baked sweet potato for a quick and nutritious lunch/brunch

The best avocado for quick and easy guacamole:

Select ripe avocados 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 and will most likely be brown when you cut into it. 

Hass avocados are a good choice, they are deliciously creamy and easy to find in most supermarkets.

How to make quick and easy guacamole:

1. Chop

Finely chop the onion, chilli and coriander. Cut the avocado in half vertically, remove the stone and scoop out the flesh.

2. Mix

Add all ingredients to a bowl with and mix

3. Mash and serve

Mash ingredients with a potato masher or fork until they are fully incorporated into a slightly chunky dip.

What tools do I need to make quick and easy guacamole?

The great thing about this recipe is that it’s super simple. You don't need to buy any new kitchen tools/gadgets to make it. However, there are two tools that I always use to make the process even simpler:

1. Potato masher – to smash the avocados. If you don't have one a fork will do the job
2. Zester – to get the zingy lime zest into guacamole

Guacamole Top Tips & FAQs

Is guacamole healthy?

Absolutely, because avocados are full of good fats, fibre and contain over 20 vitamins and minerals. Guacamole is also vegan and gluten free and a great crowd pleaser for a party.

How long does guacamole last?

Guacamole will keep for 2 to 3 days in the fridge, but you’ll need to cover it to stop it from going brown. 

Can I eat guacamole that has turned brown?

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.

How do I stop guacamole from going brown?

Cover the guacamole to minimise its exposure to the air. A bowl covered with cling film works fine, but I have found that an airtight plastic container is even better.

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. I’ve found the additional washing up is worth it to prevent browning. This is how I have managed to get 3 days out of one batch of guacamole. 

How do I know if guacamole has gone bad?

A bitter/fizzy taste, visible mould or bad smell are all signs that your guacamole has gone off. If in doubt chuck it!

Can I freeze guacamole?

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 nearly as good. Guacamole is so quick and easy to make, so why not eat it fresh each time? 

Should I make my guacamole chunky or smooth?

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 a chunkier guacamole or blend in a food processor if you like it smooth.

Can any ingredients in quick and easy guacamole be substituted?

I haven’t listed any ingredients in this recipe as optional because it’s never as tasty if any one of them is missing.  I have used dried chilli flakes when I’ve not had fresh chilli and also made this without coriander when I’ve run out, but really it’s best to use all of the ingredients listed if possible. 

The chilli adds a lovely little kick but those who are particularly sensitive to spice might want to omit it.

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