Guacamole is one of those foods that make life a little better, so it's important to get it right when it's homemade. The simplest version of this dip is just mashed avocados with salt. My homemade guacamole recipe is creamy, tangy, and addictively delicious. It includes a squeeze of lime, onions, scallions, cooked diced carrots, and freshly chopped cilantro.
There are several ways to put this homemade guacamole recipe to good tasty use. Spread it on toast or the buns of a yummy vegan burger. Add spoonfuls to your tacos and nachos. Load up your baked potatoes with some guac. Fill your quesadillas and wraps with this delicious dip. Or, my personal favorite, serve it up with a big bowl of crudités.
WHY WE LOVE THIS RECIPE
- AIP-compliant. AIP is short for the Autoimmune Protocol. This diet was developed as a complementary approach to reduce inflammation and ease symptoms of autoimmune disorders. AIP recipes, like this one, temporarily cut out foods that tend to cause inflammation or irritate the gut, like nightshade veggies (tomatoes, eggplants, peppers, potatoes), grains, legumes, seeds, and nuts. The eliminated foods are then reintroduced one by one to determine those which trigger flare-ups.
- Good for you. Apart from being super yummy, this homemade guacamole recipe is healthy. Avocados, which are the main ingredient, contain more potassium than bananas and are loaded with heart-healthy monounsaturated fatty acids.
- Easy to scale. This homemade guacamole recipe serves 4. You can double, triple, or even quadruple it without any hassle.
- Quick to make. Everyone loves a good dip, and nothing is better than a quick and convenient one. This homemade guacamole recipe is ready in no time!
These seven simple ingredients make a delicious dip:
- Red onion
- Cooked carrots
- Lime juice
- Sea salt
- Avocados: Look for avocados that are ripe but firm, preferably those with the stems still attached. Gently press the fruit on one end. It should be firm but have a slight give to it. The little Hass avocados are best suited for guacamole.
- Carrots: To make this homemade guacamole recipe AIP-friendly, I've replaced tomatoes with cooked, diced carrots.
- Fresh lime juice: Guacamole oxidizes and turns brown pretty quickly because of the avocados. Fresh lime juice helps to slow down this process. Also, the splash of acidity helps to balance the richness of the avocado.
- Cilantro: Adds fresh vibrancy and a herbaceous bite to guacamole.
- Sea salt: This critical ingredient brings out all of those good flavors in the recipe.
STEP 1: MARINATE THE ONIONS
Dice the red onions and put them in a small bowl.
Add a pinch of sea salt and squeeze in some lime juice. Rub everything together.
Let the mixture sit as you prepare the other ingredients. This helps to tame the bite of raw red onions.
STEP 2: STEAM THE CARROTS
Thoroughly rinse the carrots in cool water to remove any dirt. Peel and chop them, keeping the pieces consistent in size.
Use a lid to cover the saucepan, leaving a small gap to allow the steam to vent. Steam the carrots for about 5 to 10 minutes or until tender.
Drain the carrots in a colander and set aside.
STEP 3: PREP THE INGREDIENTS
Wash and rinse the scallions. Remove any damaged and wilted parts. On a wooden cutting board, chop off the root ends and the tough top parts of the green ends.
Line up the scallions and thinly slice them without pressing down. This is the best way to avoid crushing the scallions. Set aside.
Grab a handful of freshly washed cilantro and pinch the stems together. Lay it on a cutting board. Cut off the large, woody stems, right after where the leaves start to grow and discard them.
Using a sharp knife, cut the cilantro from one end of the bunch to the other until it's finely chopped. Set aside.
Place an avocado on a cutting board. Next, slice into the fruit with a sharp knife until the blade hits the hard seed, then carefully rotate the avocado with one hand while keeping the knife steady in the other.
Rotate the avocado halves in your hands, twisting gently if necessary, and separate the halves. To remove the pits, carefully strike them with the edge of a sharp knife, then twist and loosen. However, a safer way is to scoop the pits out with a spoon.
Repeat the process for the remaining avocados.
Hold each avocado half in the palm of your hand. Use a paring or butter knife to score the flesh horizontally and laterally. Next, take a large spoon and use it to carefully scoop the cubes of flesh out of the skin and into a large bowl.
Use the back of a fork to partially mash the avocado cubes (around half of it).
To add the fresh lime juice, cut a lime in half. Hold one lime half in your hand over the bowl with the cubed avocados and use a citrus reamer to pierce the center. Squeeze the lime and turn the reamer back and forth to release the juice. Alternatively, you can also use a fork.
STEP 4: MIX AND ENJOY
To the bowl with the avocados and lime juice, add the sea salt and stir everything.
Next, add the chopped cilantro, sliced scallions, marinated diced onions, and diced cooked carrots.
Use a spoon to fold until combined, being careful not to overmix. You want the guacamole to remain chunky.
- How to ripen avocados faster. If your avocados are still rock-hard, you can speed up the ripening process. Store them in a brown paper bag with an apple, banana, or kiwi fruit. These fruits give off high levels of ethylene, a plant hormone that promotes ripening. Once the avocados are ripe enough, store them whole in the refrigerator until you're ready to get your guac on.
- Texture is key. I find that guacamole tastes best when it has a little texture to it. Instead of mashing up all the avocado while mixing, leave plenty of chunks.
- Taste and adjust. Great guacamole is all about making it to suit your palate. Taste and see if it needs more salt. If you like it tangier, add more lime. Not a fan of cilantro? Leave it out, or use flat-leaf parsley or chives instead.
- Make just before serving. Guacamole turns brown, even with the addition of fresh lime juice. Because it's so easy to make, you can mix it up 15 to 30 minutes before serving it.
FREQUENTLY ASKED QUESTIONS
Do tomatoes go in guacamole?
Several recipes call for fresh tomatoes in guacamole. However, I use cooked diced carrots instead to keep the recipe AIP-compliant.
What can you add to guacamole to make it taste better?
If you want to add more seasoning to this homemade guacamole recipe, there are several herbs and spices to try on the AIP diet. Add kalamata olives plus a sprinkle of oregano and parsley for a Mediterranean-inspired twist. Add in coriander seeds and fresh mint for a unique flavor. Garlic powder is also a great option. For some heat, add some wasabi powder.
Does homemade guacamole keep?
Guacamole tastes best enjoyed within a day or so of making it. However, if you have to store it, use plain ol' water to keep it fresh. Place the dip in an airtight storage container. Use a spoon to flatten the surface of the guac to remove any air bubbles. Add about ½ inch of water to the top of the guacamole. Make sure the water covers the whole surface. Cover the container and store the guac in the fridge for up to 3 days. When you're ready to eat it, gently pour out the water and stir before serving.
How do you keep guacamole from turning brown?
Avocado flesh turns brown because it contains an enzyme that reacts with oxygen in the air. Because it is the primary ingredient in this homemade guacamole recipe, the guacamole will change color. To prevent this from happening, you can either minimize the amount of oxygen reaching the guacamole or slow down the enzyme function.
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THESE RECIPES GO WELL WITH GUACAMOLE:
- First, add a dollop of guac to the patty in a veggie burger and put the top bun over everything.
- Next, load up these vegan jackfruit tacos with some guacamole for a rich and creamy twist.
- Finally, swap the plant-based cream cheese spread in this sweet potato pomegranate bruschetta recipe with guacamole and top everything with pomegranate seeds.
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