4-Ingredient Guacamole

This is my go-to guacamole. I make it for taco night, set it out at backyard BBQs, and bring it to every game day party. It comes together in 10 minutes with just four ingredients: ripe avocados, lime juice, red onion, and salt.

No cilantro in this version. If you’re someone who thinks cilantro tastes like soap, this recipe is for you. But even if you like cilantro, leaving it out lets the avocado and lime really shine. You can always add it if you want.

This guacamole is naturally gluten-free and works as a dip with chips, a topping for tacos, or a side for just about anything off the grill.

Ingredients

Ingredient Notes

• Avocados – Look for avocados that give slightly when you press near the stem. Too firm and they won’t mash well. If you’re buying a few days ahead, get them firmer and let them ripen on the counter.
• Lime juice – Fresh lime juice makes a difference here. One lime should give you about 2 tablespoons. Lemon juice works in a pinch.
• Red onion – Dice it finely so you don’t get big chunks in every bite. If raw onion is too sharp for you, soak the diced onion in cold water for 10 minutes before adding. White onion also works.
• Salt – Start with the amount in the recipe, then taste using a tortilla chip. The chips are already salted, so that’s a better test than tasting with a spoon.

Storage instructions

You can store leftover guacamole in the refrigerator for 2-3 days. In an airtight container, the guacamole will brown quickly, but still be edible if slightly brown. For best results, follow my tips for how to keep guacamole from browning below.

Guacamole does not freeze well so I do not recommend doing this. It will lose its creamy texture once frozen. 

How to Keep Guacamole from Browning

Guacamole browns quickly once it’s exposed to air. Here’s how to keep it green in the fridge.

Smooth the surface of the guacamole with the back of a spoon. Press a piece of plastic wrap directly onto the surface so no air touches it. Then pour a thin layer of water over the plastic wrap and put the lid on the container.

When you’re ready to serve, pour off the water, remove the plastic wrap, and stir. It stays green for 2 to 3 days this way.

If you want to skip the plastic wrap, you can pour a thin layer of water directly on top of the guacamole. Just pour it off and stir before serving. It’s messier, but it works.

Serving suggestions

This is one of those recipes I make constantly because it pairs with so much. A few ideas:

• For taco night: Serve it alongside my easy ground beef tacos or crockpot shredded beef tacos. It’s also great on top of taco salad or walking taco casserole.
• For dipping: Scoop it up with homemade chili lime tortilla chips or set it out next to a bowl of black bean corn salsa for variety.
• For a party spread: Add it to a game day table with buffalo chicken dip and a bowl of gluten-free chex mix.