Five minute easy guacamole

Five minute easy guacamole

Is it guacamole or just an easy avocado dip? Well, that’s completely up to you. For me, this dip is guacamole. It’s got spicy chilli and fresh herbs (if I have some lying around). What I don’t use is onion – my body can’t tolerate it. Plus raw onion can be a very overpowering flavour.

Recently I’ve seen articles online with Australian farmers encouraging consumers to eat more locally grown avocados. It seems they have had a bumper season which is forcing the price of avocados to very low (and very affordable) prices.

While I don’t eat avocado often I’m happy to do my part and buy a few more than usual. My favourite ways to have avocado is smashed up – either as a dip like this recipe or straight up on toast with a lot of salt, pepper and dried chilli.

How to serve your easy guacamole

Guacamole or any dishes with fresh avocado should always be made on the day you are using them. Since this recipe takes just five minutes, you can do it while the rest of your food is cooking.

Guacamole, like avocado on its own, is a great addition to a number of meals. We regularly have it on tacos and use up any leftovers with a few corn chips.

It’s a great smeared on your bun as a luxe extra for a burger. It also works perfectly on my savoury corn and halloumi pancakes. Try it with a few poached or boiled eggs for a gorgeous avo on toast.

A bowl of guacamole.
Eat it any way you please


Guacamole is super simple it only takes five minutes to make. All you need is a few basic ingredients to get your there.


The main item you need is obviously avocados. Any size or type of avocado will do, it’s really to your preference. I have seen many people feel strongly about their avocado varieties – Hass vs Shepherd. Honestly, I don’t eat enough of them to know the difference. Sorry!

If you’ve got little mini avocados then you’ll need at least two to make two serves. If you want just the one serve a mini avo is the perfect solution to an easy zero-waste guacamole!

The most important thing is to make sure your avocados are ripe! Check this by giving them a little squeeze. If your avocado is very firm and won’t budge, it’s probably not ready yet. If it’s squidgy, particularly at the top, then you are ready!


Zesty and delicious lime does two things for your guacamole. The first is that it provides a gorgeous tangy flavour. The second is that it helps to prevent oxidisation, that is, your avocado dip turning brown.

If you don’t like lime that’s fine, use lemon!


Fresh, dried or from a hot sauce adding chilli gives a flavourful spicy kick to your guacamole. In this recipe I’ve used Tabasco but I have also used sriracha. The Huy Fong Sriracha adds a bit of sweetness to the spice. All srirachas have sugar, but to varying degrees. Flying Goose sriracha is a sweeter sauce and I think a little less spicy.

Tabasco has the advantage of adding a kick without changing the colour of the guacamole. Sriracha will change the colour slightly, but it’ll still be green.

A bowl of easy guacamole garnished with sliced fresh chilli, coriander and lime.
Garnish with fresh herbs

Optional extras

Other great add-ins include finely chopped onion (none for me, my belly doesn’t agree!) or finely chopped tomato.

If you use tomato, be sure to cut it in half first and remove the seeds and liquid. If you’ve got time sit the halves on a piece of kitchen paper to dry out then cut them. This will prevent a watery guacamole.

Fresh herbs are a great addition as well. Most typical in Mexican cuisine is coriander (cilantro) but if it doesn’t agree with you just pick another one. Herbs like parsley and basil still add freshness that will make your guacamole shine.


If you find yourself with too much guacamole or leftovers you can store it in the fridge for a day or two. The only problem with storing anything avocado related is oxidisation. This is when the avocado turns brown upon contact with oxygen. To prevent this, store guacamole in an airtight container. If you’d like to go a step further use a small piece of GladWrap (cling film / saran wrap) and place it inside the container. Push the plastic cover down so it’s pressed against the dip, this will prevent air from coming into contact with it.

Quick guacamole

A homemade guacamole is a quick and cheap way to elevate dish and add much needed nutrients and healthy fats.
Prep Time 5 minutes
5 minutes
Course Party Food, Side Dish
Cuisine Mexican
Servings 2
Calories 130 kcal


  • 1 avocado
  • 1/4 lime
  • salt and pepper
  • Tabasco sauce

Optional add-ins

  • fresh chilli
  • fresh herbs such as coriander
  • 1 small tomato
  • 1/2 small red onion


  • Scale this recipe as you need, half an avocado per person is a good measure.
  • Remove the avocado flesh from the skin and place it in a bowl. Mash the avocado. Feel free to leave a few lumps if you like the texture.
  • Slice the lime and squeeze in the juice directly on the avocado.
  • Season with salt and pepper.
  • If you like a bit of a kick, give a few shakes of Tabasco sauce. This will add some spice without adding colour.
  • Transfer the finished guacamole to your favourite serving dish.

Option extras

  • Garnish the completed guacamole with fresh coriander and finely sliced chilli.
  • If you like more texture in your guacamole, consider adding in tomato! Cut the tomato in half, remove the watery seeds. Dice the remaining tomato and stir in to enjoy!


Why no onion? I am the owner of a FODMAP belly and one of the things my body definitely does not like is onions. Cooked or raw I get an upset stomach. You’ll see throughout my recipes that I omit onions. 
I will however use garlic and garlic powder. While many FODMAP folk strongly react to these I seem to tolerate them. I think this is because the volume is lower and in most cases garlic is cooked. 
Keyword avocados

Share this post:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating