Learn how to make the best healthy guacamole recipe that's perfect to serve as a dip, on nachos, in tacos, and more! Impress your guests with this delicious homemade guacamole or make up a quick batch for a simple and easy snack.
It sounds silly, but I learned how to make this guac recipe at a perilous friend's game night. After burning the chips (again), I needed a fresh take. I mashed two avocados, squeezed in some lemon, and made it in under five minutes.
My friend Laura, a self-proclaimed guac snob, later texted: "That's the best guac I've ever had, no joke." From that moment on, this quick, reliable recipe earned a spot in my standard hostess toolkit.
Guacamole may cost extra at your local Mexican restaurant, but it's totally cheap and easy to make at home. Whether you're hosting a casual gathering or just craving an afternoon snack, this 5-minute healthy guacamole recipe is all you'll ever need.
Homemade guacamole is perfect as a stand-alone dip served with corn chips, or slathered atop nachos, tacos, fajitas, burrito bowls, cucumber bites…choices are endless!
A LITTLE BACKGROUND ON GUACAMOLE
Guacamole dates back to the Aztec Empire, where avocados were mashed with salt, and sometimes tomatoes or chiles were added. The word itself stems from the Nahuatl term āhuacamōlli, meaning "avocado sauce."
Over centuries, and thanks to trade routes, guac evolved into the creamy dip we know today. For a deeper dive into the history and origins of guacamole, check this overview from Avocados From Mexico .
WHY YOU'LL LOVE THIS HEALTHY GUACAMOLE RECIPE I began perfecting this recipe in college because store-bought tubs were flat and overpriced. Here's why I love it and why you'll love it, too:
Ready in 5 minutes. Easy base recipe that you can build on. Made with everyday ingredients. Goes well with SO many things.
HOW TO PICK THE PERFECT RIPE AVOCADO After dozens of batches (and a few rock-hard duds), here's the four-step method I recommend for picking the perfect ripe avocados every time:
Color scan: Hass avocados darken as they ripen, so look for mostly dark, pebbly skin with just a hint of green.Gentle squeeze: Grip the top (stem end) and press lightly. A ripe fruit gives slightly, like pressing the pad of your thumb—too mushy means overripe.Stem pop test: Flick off the nub. If the flesh beneath is bright green, you've got a winner; brown means it's past its prime.Need to speed-ripen? Place firm avocados in a paper bag with an apple or banana. Ethylene gas concentrates and ripens them in 24–48 hours. Store ripe avocados in the fridge to slow further ripening.
For a walkthrough with photos and troubleshooting tips, see Serious Eats' guide to avocado ripeness.
WHAT YOU'LL NEED FOR THIS HEALTHY GUACAMOLE RECIPE You only need a few simple ingredients to make a truly delicious homemade guacamole (full measurements are listed in the printable recipe card below):
Avocado Extra Virgin Olive Oil Fresh Lemon Juice Red Onion Cilantro/Coriander Salt & Pepper Diced Tomato & Jalapeño (for a chunkier and spicier version)
HOW TO MAKE HEALTHY GUACAMOLE (STEP-BY-STEP INSTRUCTIONS) When I told you this guac is super easy to make, I was not joking around. All you need to do is:
Slice the avocado in half, remove the seed, and scoop out the flesh into a bowl. Mash well with a fork. 💡Tip : I like to mash only two-thirds of the avocado fully and then fold in the rest roughly chopped. This gives you a mix of creamy texture and small buttery chunks, a balance that guests always comment on.
Add the rest of the ingredients (olive oil, lemon, coriander/cilantro, red onion, salt & pepper) and mix well.
Add in any of the optional ingredients (if using) and mix.
Serve immediately and enjoy!
EXPERT GUACAMOLE TIPS
I regularly test and refine recipes not just for flavor, but for ease and consistency. These are the exact tips I wish I knew from day one of making this recipe:
Pick perfectly ripe avocados : You want avocados that feel slightly soft but not mushy. Check my FAQ section below for more information on how to know when an avocado is ripe.Salt generously : Avocado and salt are the perfect match. Don't be stingy here.Serve immediately : Yes, there are techniques to keep your guacamole from browning, but the very best way to enjoy it is to serve it fresh!Portion smart: This recipe would be shared happily between 2 people. You can double, triple, etc, this recipe to feed a crowd, or halve it if you just want a quick snack for yourself.
HOW TO USE YOUR HEALTHY GUACAMOLE Guac goes well on so many things, but here are just a few ways you can use yours:
As a dip with corn chips or homemade baked pita chips
On top of these scrumptious cucumber bites
On top of nachos
On fajitas and tacos
In a burrito bowl
As a spread on rice cakes
On wraps and sandwiches
On top of chicken breasts
TROUBLESHOOTING TIPS FROM MY EXPERIENCE
After catering more than a dozen taco nights for family and friends at home, I've seen every guac mishap imaginable. The fixes below come from those real-world lessons, so you can skip the trial-and-error and head straight to flawless dip:
Guac turned brown? Even with lemon, oxidation happens. Stir, skim off the top layer, and serve; flavor stays fine.Tastes bland? You likely under-salted or used underripe avocados. Add a pinch of salt and another squeeze of citrus.Too thick? Drizzle in 1–2 teaspoon extra-virgin olive oil and mash again until creamy.Too runny? Fold in extra diced avocado or a spoonful of finely chopped tomato to absorb moisture for the best homemade guacamole.Onion too sharp? Rinse chopped onion under cold water, then add it (it tamps down the bite without losing crunch).
STORING INSTRUCTIONS FOR HEALTHY GUACAMOLE While nothing beats guac made right before serving, here's what actually works when storing leftovers:
Reusing: If the top has browned, just scrape off the top layer. The guac underneath is usually still fine. Stir, taste, and adjust seasoning if needed.
Short-term (1–2 hours): Press a layer of plastic wrap directly onto the surface and store it in an airtight container in the fridge. This limits oxygen exposure and slows browning.
Up to 24 hours: Add a splash of lemon or lime juice on top before sealing. It won't stop oxidation completely, but it buys you time without affecting flavor too much.
Freezing: It's not ideal for texture, but guacamole can be frozen. Skip the onion and tomato, seal in a freezer-safe container with a thin layer of lemon juice, and use within 1 month. Thaw in the fridge and stir well before serving.
SUBSTITUTIONS FOR TRADITIONAL GUACAMOLE
In my years of making guacamole for different diets and events, I've learned a few go-to swaps that don't mess with the flavor too much. Whether you're out of an ingredient or need to make this recipe allergy-friendly, these substitutions work well and keep things tasting fresh and balanced:
No lemon juice? Use lime juice instead. It's the more traditional option and adds a slightly sharper kick.No red onion? Finely chopped shallots or spring onions work just as well and are a bit milder.No cilantro/coriander? Try fresh parsley or chives for a different, herbaceous flavor. Or skip it if you're one of those people who find cilantro soapy.Avoiding olive oil? You can leave it out altogether. The avocado already provides a creamy texture, so this is just optional richness.Want to make it spicy? Add finely chopped jalapeño, chili flakes, or a dash of hot sauce.
As someone who's developed and tested dozens of dip and spread recipes, I like knowing exactly what's going into every serving. I've double-checked these estimates using USDA FoodData Central to give you a reliable idea, especially if you're tracking macros.
(per ¼-cup serving)
Calories : 120Fat : 10gCarbohydrates : 6gFiber : 4gProtein : 1gSugar : 0.4gPotassium : 345mgVitamin C : 8mg
FAQs
Is guacamole healthy for weight loss?
How to make guacamole healthier?
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RECIPES TO USE YOUR HOMEMADE GUACAMOLE WITH If you’ve tried this recipe, I’d love to hear how you enjoyed it! Pop a comment and a star rating below!
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First Published February 17, 2020. Updated July 08, 2025 with new information, no changes to the cooking instructions.
