This Simple Whole30 Guacamole recipe takes about 15 minutes to make, perfect for a last minute appetizer. It uses lime juice and orange juice, cut up tomatoes, and shallots instead of onions to give it a little less bite. Dip some veggies in it and watch it disappear!
A lot of people think cilantro is essential to good guacamole.
But what if you can’t stand cilantro (or are one of those people who think it tastes like soap – yes, that’s really a thing)?
That’s where this Simple Whole30 Guacamole comes in. Lots of flavor. No cilantro.
Let me break down how to make this really easy (and delicious!) guacamole.
How To Cut An Avocado
The first step is to cut up the avocado.
Slice the flesh of the avocado length-wise several times and width-wise several times, until you’ve made little squares in the avocado. Be sure not to pierce the skin of the avocado.
It also doesn’t matter how big the squares are, you’re just trying to make the avocado easier to mash (see the first frame in the picture below).
Next scoop out the avocado squares into a large bowl with a spoon.
Take the pit out of the other half of the avocado (carefully!) with the spoon and/or the knife.
Or for a safer method, see a quick video tutorial here.
Then make squares using the same method and scoop them out with the spoon into the bowl. Repeat with the other three avocados.
Here is a really simple video tutorial on how to dice (and slice) an avocado if you’re having trouble figuring it out.
Once you’ve got the avocado cut up and in the bowl, next you’ll want to add in the juices and seasoning.
The orange juice and seasonings you can use measuring spoons to add them into the bowl.
For the limes, you can either juice them with your hands or with a juice press if you’re feeling fancy.
Then using a fork, mash up the avocado with the juices and seasonings until the big clumps are gone and it’s decently smooth (as smooth as you like your guacamole).
Tip: it is better to mash up the avocado after these have been added as they will help break the avocado down a bit and make it easier to mash.
How to Dice Tomatoes and Mince Shallots
Next up is some slicing and dicing.
You’ll want to use a sharp knife for this part as tomatoes, particularly, can be difficult to cut.
First, wash the tomato. Don’t be an animal.
Cut a quarter-inch slice off the top, then seed it by scooping out the seeds with a spoon. Then slice the the tomato into long slivers.
Next cut each slice into small squares (as big as you want them in your tomato) and dump them in the bowl with the mashed avocado.
On to the shallot.
Place the shallot on the cutting board and with a large, sharp knife cut the very ends off.
Peel the outside layers, then carefully mince the shallot by first making slits in the shallot perpendicularly then finely chopping it parallel to the flat end of the shallot. This will result in very small squares.
Alternatively, you can use a small food processor to get a very fine mince.
Confession: half the time I start chopping the shallot and wish I would have just used the food processor because it’s easier and I’m lazy.
Then add the shallotto the mashed avocado and tomatoes.
The last step is to mix it all together.
And voila! A really easy and delicious guacamole.
How to Assemble Simple Whole30 Guacamole
And now a really quick process to break it down.
- Dice avocado. Put in bowl.
- Dump in juices and seasonings.
- Mash with a fork.
- Stop mashings when you’re happy with the amount of lumps (or lack thereof).
- Dump in diced tomatoes.
- Throw the minced shallots in.
- Mix, mix, mix.
- Eat with whatever can get the guac into your mouth fastest.
Recipe Tips
- This recipe uses shallots as they tend to have less bite than an onion. I’m not big into raw onions, but can handle raw shallots. However, if you can’t find a shallot or only have onion on hand, you can replace the shallot with onion (I’m having anIna Garten moment).
- This recipe can be made the night before and kept in the refrigerator. Just place a layer of plastic wrap directly on top of the guacamole so air doesn’t get to it. The air is what darkens the guacamole and makes it go bad, so as long as you press down the plastic wrap to directly touch the guacamole, it will keep just fine. There are other methods (like putting water on top of the guacamole), but that just weirds me out. Let me know if you try it. Otherwise, if you do happen to get any dark spots of guacamole, just scoop them out with a spoon, the rest of it will be fine.
- If you’re making this for a really large group, you may want to double the recipe. I made it for my day job coworkers and it was gone in about 20 minutes. Maybe less. Yes, they’re animals, but it’s also that good.
Need some other dip ideas? Try one of these:
- Roasted Garlic Cashew Dip
- Seven Layer Taco Dip
- Spicy Bean Salsa
- Beef and Bean Dip Recipe
Looking for more seriously easy recipes? Check these out:
- Gluten Free Slow Cooker Chili
- Easy Sheet Pan Dinner with Sausage and Veggies
- Quick and Easy Meat Sauce
- Simple Egg Bake with Mushrooms, Leeks, and Sausage
You can alsoFOLLOW MEonFACEBOOK,TWITTER,INSTAGRAMandPINTEREST to see more good to eat, Whole30 and gluten free food.
If you try this Simple Whole30 Guacamole recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. I really do value the feedback!
Simple Whole30 Guacamole
This Simple Whole30 Guacamole recipe takes about 15 minutes to make, perfect for a last minute appetizer. It uses lime juice and orange juice, cut up tomatoes, and shallots instead of onions to give it a little less bite. Dip some tortilla chips in it and watch it disappear!
Print Pin Rate
Course: Appetizer
Cuisine: American
Diet: Gluten Free
Keyword: #appetizer, #glutenfree, avocado
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 10
Author: Taryn Solie
Ingredients
- 4 ripe avocados
- 2 small limes or 1 large
- 1 tablespoons orange juice
- 1 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 large tomato
- 1 medium shallot or small if you like less
Instructions
Items Needed:
A cutting board
One small sharp knife
A large bowl
A spoon
Measuring spoons
A juice squeezer (optional)
A fork
A large sharp knife
A small food processor (optional)
Directions:
Using a cutting board and small sharp knife, halve one of the avocados. Slice the flesh of the avocado length-wise several times and width-wise several times, until you’ve made little squares in the avocado. Be sure not to cut through the skin of the avocado. It also doesn’t matter how big the squares are, you’re just trying to make the avocado easier to mash.
Next scoop out the avocado squares into a large bowl with a spoon.
Take the pit out of the other half of the avocado (carefully!) with the knife. Or for a safer method, see a tutorial here. Then make squares using the same method and scoop them out with the spoon into the bowl. Repeat with the other three avocados.
Measure out the orange juice with a measuring spoon and add it to the bowl.
Squeeze out the juice from the two small limes (or one large one) using either your hands or a juice squeezer and add it to the bowl as well.
Measure out the garlic powder and kosher salt with a measuring spoon and add them to the bowl.
Using a fork, mash up the avocado with the juices and seasonings until the big clumps are gone and it’s decently smooth (as smooth as you like your guacamole). It is better to mash up the avocado after these have been added as they will help break the avocado down a bit and make it easier to mash.
Wash the tomato and place it on the cutting board. Use a very sharp knife to dice the tomato. First cut a quarter-inch slice off the top, then seed it by scooping out the seeds with a spoon. Then slice the rest of the tomato. Next cut each slice into small squares (as big as you want them in your tomato) and dump them in the bowl with the mashed avocado.
Next place the shallot on the cutting board and with a large, sharp knife cut the very ends off. Peel the outside layers, then carefully mince the shallot by first making slits in the shallot perpendicularly then finely chopping it parallel to the flat end of the shallot. This will result in very small squares. Alternatively, you can use a small food processor to get a very fine mince. Add the shallot to the mashed avocado and tomatoes.
Using a spoon or fork, mix up the avocados, shallot, and tomato, until thoroughly combined. Serve with tortilla or veggie chips.
Notes
– This recipe uses shallots as they tend to have less bite than an onion. However, if you can’t find a shallot or only have onion on hand, you can replace the shallot with onion.
– This recipe can be made the night before and kept in the refrigerator. Just place a layer of plastic wrap directly on top of the guacamole so air doesn’t get to it. The air is what darkens the guacamole and makes it go bad, so as long as you press down the plastic wrap to directly touch the guacamole, it will keep just fine. If you do happen to get any dark spots of guacamole, just scoop them out with a spoon, the rest of it will be fine.
