This Chunky Guacamole recipe is ready to eat in minutes. Made with fresh ingredients, guacamole is low carb, gluten free and naturally vegan too!
Why this recipe is best?
When it comes to guacamole, are you team chunky or team smooth?
This guacamole recipe works both ways!
I love to keep it chunky, with bigger bites of avocado, when I’m eating it as a dip. If I’m using it as a spread or topping, sometimes I go for a smoother, creamy texture.
The beauty of homemade guacamole is that you can control the consistency. Mash it smoother or keep it chunky–it’s your choice!
It’s the perfect topping on a big bowl of Taco Chili too!
Avocados. The better your avocados, the better the taste of your guacamole. Choose Hass avocados that are dark green and have a little “give” when squeezed.
Roma tomatoes. These add tangy juicy flavor the the guacamole, along with texture.
Garlic. Use fresh cloves of garlic, peeled and pressed.
Lime Juice. Fresh limes (not the bottled concentrate) offer the best flavor.
Red Onion. A little crunch is delicious in chunky guacamole!
Tips and Tricks
- For a chunkier guacamole, you only need to mash the avocados with a fork a few times. A potato masher can also be used and is handy if you want a very smooth guac.
- Want spicy guacamole? Add half of a seeded chopped jalapeno pepper!
- Once assembled, cover and chill the guacamole until ready to serve.
- Serve with dippers like sliced bell peppers, cucumber slices or tortilla chips.
- Chunky guacamole also makes a delicious topping for Chicken Enchilada Soup and these Chicken Chaffle Sandwiches.
You can make homemade guacamole up to 12 hours in advance. Keep covered in the refrigerator and stir before serving.
Avocados are loaded with healthy fats and naturally low in carbs, making guacamole suitable for people following keto diets. It is also vegan, vegetarian, gluten free and free of added sugars. This is a dip just about everyone can eat!
The green flesh of the avocado naturally turns brown when it’s exposed to oxygen. This can happen within a matter of hours if the guacamole is not stored properly. Make sure to cover and chill it if you won’t be eating it right away. You can also squeeze a bit of extra lime juice on top to slow down the browning.
Ripe avocados are dark green (almost black sometimes) with a bumpy skin. They feel a little soft when touched. If your avocado is hard and bright green, it’s needs a few more days to continue ripening.
- 5 ripe avocados
- 2 Roma tomatoes, diced
- 1 small red onion, diced
- 2 limes, juiced
- ¼ cup cilantro, fresh, snipped
- 1 teaspoon kosher salt
- 2 cloves garlic, pressed
- In a mixing bowl, mash avocados until desired consistency. If keeping it chunky, just smash with a fork a few times.
- Add diced tomatoes, red onion, lime juice, cilantro, salt and fresh garlic. Mix completely.
- Cover and refrigerate until ready to serve.
- Can be made up to 12 hours in advance, stir before serving.
- Add a jalapeno for heat. Slice in half, remove seeds, and dice into tiny pieces. Add to guacamole.
Amount Per Serving: Calories: 142Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 112mgCarbohydrates: 9gFiber: 6gSugar: 1gProtein: 2g
Homemade guacamole beats store bought every time. As a party dip, topping or snack, it’s always a hit.