4 Ingredient Guacamole (Ready in 10 Minutes!)
This 4 Ingredient Guacamole is creamy, fresh, and loaded with flavor. With just avocado, lime, red onion, and cilantro, you can have a bright, classic guacamole on the table in about 10 minutes—perfect for last‑minute parties, taco night, or a healthy snack.
Ingredients
- 3 medium Hass avocados ripe, about 7–8 ounces each
- 1 medium lime juiced (about 2–3 tablespoons fresh lime juice)
- 3 tablespoons red onion finely chopped
- 3 tablespoons fresh cilantro chopped, leaves and tender stems
- 1/2 teaspoon kosher salt plus more to taste
- Tortilla chips, veggie sticks, or other dippers for serving (optional)
Instructions
- Slice each avocado in half lengthwise, twist to separate the halves, and carefully remove the pit. Scoop the flesh into a medium mixing bowl with a spoon, discarding any brown or stringy spots.3 medium Hass avocados
- Using a fork or potato masher, mash the avocado to your preferred consistency. Leave some small chunks for a classic, chunky guacamole, or mash until mostly smooth for a creamier dip.3 medium Hass avocados
- Immediately pour in the fresh lime juice and sprinkle the kosher salt over the mashed avocado. Stir well to combine. The lime adds flavor and helps slow browning.3 medium Hass avocados, 1 medium lime, 1/2 teaspoon kosher salt
- Gently stir in the finely chopped red onion and cilantro until evenly distributed. Taste on a chip and adjust seasoning with additional salt or lime juice if needed.3 medium Hass avocados, 1 medium lime, 3 tablespoons red onion, 3 tablespoons fresh cilantro, 1/2 teaspoon kosher salt
- If time allows, cover the bowl with plastic wrap pressed directly onto the surface of the guacamole and let it rest at room temperature for 10–15 minutes to let the flavors meld.
- Transfer the guacamole to a serving bowl. Garnish with extra cilantro or a sprinkle of red onion if desired, and serve with tortilla chips, sliced vegetables, or spooned over tacos, burritos, or bowls.Tortilla chips, veggie sticks, or other dippers
Notes
Variations: For Spicy Jalapeño Guacamole, add 1–2 tablespoons finely minced jalapeño or serrano pepper. For Tomato & Corn Party Guac, fold in 1/2 cup diced ripe tomato (seeds removed) and 1/2 cup roasted or canned corn. For Chunky Pico Guacamole, add 1/2 cup fresh pico de gallo and reduce the extra salt. For Garlic Lime Guacamole, add 1 small clove finely minced garlic and a pinch of ground cumin. For Extra-Creamy Greek Yogurt Guacamole, stir in 2 tablespoons plain whole-milk Greek yogurt. Storage: Press plastic wrap directly onto the surface and refrigerate in an airtight container for up to 2 days; scrape off any browned surface if desired. For extra browning protection, smooth the top and add a very thin layer of lime juice or neutral oil before covering. You can mash avocado with lime and salt a few hours ahead and add onion and cilantro just before serving.
Nutrition
Calories: 160kcal
Love this recipe?Follow us at @thenandnowspace for more