Easy & Simple Guacamole

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Homemade guacamole is easy and delicious

I don’t know how you feel about making your own guacamole at home, but I think it’s so fun and easy. Sometimes the thought of making something “from scratch” seems daunting when I have a never ending list of things to do, but this really is a quick 5 minute recipe.

Avocados are so nutritious and guacamole is one of things foods that I can just eat by the spoon – same with our daughter. You really can put guacamole on just about anything from breakfast eggs, to veggie bowls, and of course tacos and quesadillas – a favorite in our household.

I designed this recipe for people sensitive to spicy and textured foods

This is Baby and Kid Approved

My traditional guacamole recipe uses diced red onion and fresh cilantro, but I left those out of this recipe.

I wanted to make a fresh guacamole that could be enjoyed by people who don’t like spicy food and might not like too much texture in their food. Also, I made this recipe for our toddler.

This recipe can be as smooth or as chunky as you’d like. The more you mash the avocados, the smoother your guacamole will be.

Instead of diced onions and garlic, I use onion and garlic powder to keep the consistency of the guacamole smooth. I also find that the onion and garlic powder is not as spicy, but still adds nice flavor to the guacamole.

A couple special tools, if you want

You really don’t need any special tools to make guacamole but a few things help make the process a little more enjoyable. Also, these tools can be used for making lots of other things in the kitchen so it’s worth adding them to your arsenal of kitchen gadgets if you don’t have them already!

Granite Molcajete

I use a granite molcajete to mash my avocados and make my guacamole. If you don’t want to get a molcajete, you can use a glass, metal, or ceramic bowl with a wooden pestle (but not a stone one for obvious reasons). I don’t even use my stone pestle and opt for our wooden one inside our granite molcajete – as seen in the photo.


Wooden Pestle or Pounder

This wooden “pounder” or pestle is great for mashing avocados if you do not have a stone mortar and pestle or molcajete. You can use this pestle, or pounder, in glass containers and it can even be used for making drinks in mason jars or homemade sauerkraut.

wooden pounder or pestle
chips and guacamole

Make it your own

Ingredients to add or remove

I say this with every recipe and I will always add this note for anyone who is put off by, or allergic to, any of the ingredients I have listed. You can and should make this recipe your own. Use a diced red onion instead of onion powder – or use both! You do you.

Please, do add cilantro if you have it and you enjoy it – I LOVE CILANTRO. I left cilantro out of this because sometimes people don’t like the taste of it and it’s easy enough to rip up and add separately. Also, sometimes I have avocados and limes but I don’t have enough cilantro – so I just skip it. I put oregano in almost every recipe and it’s my “not-so-secret” ingredient in this recipe.

Some days, I want more salt than others. I didn’t list salt and pepper measurements because I want you to adjust them according to your personal preference.

If you NEED to know how much to put, I always put between 1/8 and 1/4 teaspoon of spices, working from the lower number up as I taste and test my recipes.

Have fun with it!

Storing your homemade guacamole

Store for up to 5 days and minimize browning

Once an avocado, or guacamole, has been exposed to air, the fleshy green part that we eat will start to turn brown. It’s not “going bad” it’s just oxidizing which is a natural process for the fruit when exposed to oxygen.

To limit browning, or oxidizing, of guacamole, this is what I do.

First, get a glass food storage container that is not too big for your guacamole. You are going to take a spatula and scrap out all the guacamole from your bowl and transfer it to a glass food storage container, making sure to pack down the guacamole evenly, across the bottom of the container – this is critical.

Putting away a lump of guacamole that has not been packed down nice and flat is going to turn the whole lot brown. You can eat it that way, but if you want to keep it green, make sure you really pack it flat.

Next, get plastic wrap and cover the top of the guacamole – the plastic wrap should be placed directly over the guacamole, touching it, and not suspended over the top of the food container. The goal is to make it so no air is trapped between the guacamole and the plastic wrap. Gently use the tips and backs of your fingers to continue to pat down the guacamole so the plastic wrap is nice and snug.

Store your guacamole in the fridge for up to 5 days. When you’re ready to have more of your guacamole, take the plastic wrap off and use a spoon or spatula to carefully scrape the top layer of the guacamole off (just the part that is brown). Again, you can eat your guacamole if it has a little brown, but if you are serving guests or are like me and don’t want to eat the brown guacamole, scrape off the top.

Simple & Easy Guacamole Recipe

This is my simple and easy guacamole recipe. Some people don't like cilantro (personally I love it) so I made this recipe without it, but you can always add some if you like it.
Prep Time5 minutes
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: avocado, guacmole
Servings: 4 people


  • 4 Avocados, ripe
  • 1/2 Lime, squeezed
  • ¼ tsp Garlic powder
  • ¼ tsp Onion powder
  • ½ Oregano
  • Sea Salt & Pepper to taste


  • Cut avocados in half and remove pit. Scoop out the flesh and with a spoon and add to a stone molcajete or mixing bowl.
  • You can use a spoon to chop up the avocado if you like thicker pieces or mash with a pestle.
  • Squeeze half a lime over the mix in the bowl. Mash and stir to combine.
  • Add garlic powder, onion powder, oregnao, salt, and pepper and continue to mash and stir until the seasoning is well blended and the avocados are the desired consistency.
  • Enjoy! Tips for storing guacamole:
    Guacamole, and avocados, will start to brown after being exposed to air for some time. It doesn't take long, but it's not "bad" it's natural and safe to eat. For best storage, remove the guacamole with a spatula and place your guacamole in a glass container. You want to completely and evenly flatten and pack the guacamole down into the bottom of the container making sure to cover the entire bottom. Take a piece of plastic wrap and place it flat up against the guacamole - not over the top of the container (we want to prevent air from getting to the guacamole as much as possible. Gently, use the back of your fingers and the tips of your fingers to get rid of any air pockets and continue to smooth and flatten the guacamole over the plastic wrap. Store guacamole in the fridge for up to 5 days. When you are ready to eat it again, remove the plastic wrap, grab a spoon or spatula, and carefully scrap off the top 1/8" layer of the guacamole or all the brown parts to reveal the bright green guacamole underneath!
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Andrea is the voice behind Living Like Lacasse. She is a mom, designer, and all-around creative who loves good food, good company, and good design.

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