Guacamole was always one of those dips that, until I made it for the first time, I thought would never be possible to make to the standards you get in restaurants. How wrong I was. This easy guacamole recipe takes mere minutes to prepare and is absolutely perfect for one or for entertaining.
Guacamole for one
One of the best things about this easy guacamole recipe is that it’s perfect to make from leftovers. I often end up with half an avocado left from something or other that I’ve made (often this chicken avocado toast). Knock up some of this dip and you’ll never end up with a half avocado left going brown in the fridge again!
How to make it
Easy guacamole uses only 4 ingredients and is super fresh! It’s best to be made with a perfectly ripe avocado that will mash really well, but hasn’t started to turn and go over-soft. If it’s too ripe then it won’t keep as long – although that’s not really an issue if you are planning on eating it right away.
How long can you keep guacamole in the fridge?
You can keep homemade guacamole in the fridge for up to 2 days. 3 in most cases will be absolutely fine. The key is to stop air getting to it so it browns. There are two ways you can tackle this. Pack the guacamole tightly into a bowl (press it down well with the back of a spoon) and then cover with clingfilm and press the film so it’s actually touching the surface of the guacamole.
You can also place it in a large bowl and cover the surface with water. This completely eliminates any air being able to get to it. I’ve tried this a few times and it does work. Just pour off the water when you are going to serve and mix it well – or, if the top has become a bit too ‘soggy’ – then remove the top thin layer and discard.
Can it be frozen?
You can absolutely freeze guacamole. However, I do not recommend freezing it with the tomatoes in. The tomatoes will become watery when thawing and will ruin the texture and consistency. If you are planning on freezing some of this then prep everything but the tomatoes and then freeze. You can easily add the diced tomatoes in when you’ve thawed it.
Can you still eat guacamole if it’s turned brown?
You can still eat guacamole if it’s turned brown, as long as the brown layer is only on the surface and hasn’t had time to penetrate deep into the dip. Avocados contain an enzyme which makes the flesh oxidize when open to the air. Yeah, don’t ask me to explain what that means – but basically, your avocado turns brown quickly when exposed to air.
Therefore the top layer of guacamole can turn brown very very quickly – within hours. So it doesn’t really mean that it’s gone off if it’s started to look a little funky. If I can scrape the top few millimetres and it looks OK underneath then I tend to still eat it.
However, prevention is better than cure! Keep the flesh covered and the air out as much as possible and you won’t have this issue. I’ve mentioned a couple of methods above that will help you out with this!
If you are looking for other delicious dips then try out this Arabic moutabal aubergine dip or this beetroot hummus – yum!
Products that work great for this recipe
Nachosaurus Snack & Dip Set
Snack and Dip Bowls
Easy Guacamole Recipe
- Total Time: 10 minutes
- Yield: 1 1x
Fresh, simple & delicious. This easy guacamole can be made in mere minutes and is great as a healthy snack, starter or side dish. Yum!
The below recipe makes around 2 portions (3 tbsp each) but can be easily scaled up as needed!
- 1/2 medium, ripe avocado (around 75 g)
- 1/4 medium tomato, seeds removed & finely diced (around 20 g)
- 1/4 small red onion, finely diced (around 15 g)
- 1/2 lime, juice only
- pinch chilli flakes (see note 1)
1. Scoop the avocado flesh into a bowl.
2. Add the lime juice and, using the back of a fork, mash the avocado up.
3. Add the tomato and onion and mix together – easy! Enjoy 🙂
- If you don’t like heat then leave out the chilli flakes. If you really like spice then you could add a diced chilli
- When storing this the key is to keep as much air as possible from touching the surface of the guacamole. Use clingfilm and press the film so its touching the surface of the dip. Or you can use a small amount of water so it’s covering the surface (see recipe page)
- Prep Time: 10 minutes
- Category: Dip
- Method: No Bake
- Cuisine: Mexican
- Serving Size: 1 (3 tbsp)
- Calories: 65
- Fat: 6g
- Carbohydrates: 2g
- Protein: 1g
Keywords: dip, spread, appetizer, starter, canape, buffet, avocado, mexican, vegetarian, vegan