Name: Guacamole
Prep time: 10 min
Total time: 10 min
Ingredients: 2 medium avocado; 2 tbsp lemon juice; 2 cloves garlic (crushed or minced); 1/2-1 tsp fine sea salt; 1/4 tsp black pepper; 1/4 tsp hot sauce; 1/4 cup finely chopped red onion (Optional); 1/4 cup freshly diced tomatoes (Optional)

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Before you make this fresh no cilantro lemon Guacamole recipe, I must warn you. It is delicious. Too delicious. It might disappear much quicker than you intended.

I know from experience. The day that I made it to take the photos, it was gone within 10 minutes. The whole batch. And that 10 minutes includes the time I spent taking photos!

Fortunately, though, this guac is super easy to make so you can have more ready in no time!

I highly recommend making it along with some 5 Minute Salsa and Easy Queso for the ultimate tray of dips next time you need a fun snack, dish for a potluck or are entertaining!

The Ingredients

Avocado- Look for a medium avocado that is firm but has a slight give. Each avocado should yield about 4-5 oz (120-150 g) for a total of about 9 oz (270 g).
Lemon Juice- I like the twist of making guacamole with lemon but you lime juice also works.
Garlic- I love garlic in guacamole so I use two cloves. Feel free to reduce it to one or use 1 teaspoon of garlic powder instead.
Sea Salt- Be sure to taste and add more salt if needed. If it tastes bland, it might need more salt!
Black Pepper
Hot Sauce- Add more if you would like it a bit spicier. Or you can leave it out completely. For reference, I used "Frank's Hot Sauce".
Red Onion- I like to add finely chopped onion for some bite. You can also use white or yellow onion.
Tomato- If adding a juicy tomato, dice it and allow the juices to drain over a strainer so that they don't make the guacamole too watery.

The Method

1. Prepare the avocado. Slice the avocado in half. Carefully remove the pit and then scoop out the flesh into a bowl. Mash the avocado leaving it a bit chunky.

Avocado, tomatoes, onions, lemon juice, garlic, salt, pepper and hot sauce measured out.

2. Add lemon juice, garlic, salt, pepper and hot sauce. Taste and adjust seasonings if needed.

3. Add onion and tomato if using.

Avocado mixed with optional tomatoes and onions not yet added.

4. Serve.

Leftovers

Make Ahead: Because guacamole has the tendency to brown, I highly recommend making it fresh! That said, you could make it up to one day in advance. See the tips below to prevent it from going brown.

To Store: Store leftovers in an airtight container in the refrigerator for up to two days.

Tips to Prevent Guacamole from Browning: Use plastic wrap (or a similar reusable type of product) on the surface to prevent contact with the air. It will still go brown over time but a tight seal will help to slow it down! The citrus from the lemon juice in the recipe also helps.

Make it Your Own

Use this recipe as a starting point and feel free to add or customize it however you like! Some ideas:

Add chopped Cilantro
Top it with Chimichurri
Make it spicier with a chopped Jalapeño
Garnish with Cotija or Feta

Tomatoes and onions on top of easy guacamole mixture

How to Serve

This easy guacamole is perfect for dipping tortilla chips or fresh vegetables! It is also a great topping on:

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Guacamole

Lemon give a fresh twist to this easy and delicious guacamole without cilantro! Great for garnishing your favorite Mexican inspired meals or as a chip or vegetable dip.

5 from 14 votes

Print Pin Rate

Prep Time: 10

Total Time: 10

Servings: 1.5 cups

Calories: 114kcal

Ingredients

2 medium avocado
2 tablespoon lemon juice
2 cloves garlic crushed or minced
½-1 teaspoon fine sea salt
¼ teaspoon black pepper
¼ teaspoon hot sauce
¼ cup finely chopped red onion Optional
¼ cup freshly diced tomatoes Optional

Instructions

Slice the avocados in half. Carefully remove the pits and then scoop out the flesh into a bowl and mash.
Add the lemon juice, garlic, salt, pepper and hot sauce and mix.
Taste and adjust seasonings.
Stir in onion and tomato if using.
Serve.

Notes

Leftovers

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Did you make this recipe?Let me know what you thought in the comments below!

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