Simple Chunky Guacamole Recipe

Holy Guacamole Plant Fans! This made-from-scratch, easy guac recipe is going to be the hit of the party!

Traditional guacamole can be made in many ways, mostly depending on the region of origin. Some versions of guacamole are more elaborate, while some are simply mashed avocados with salt. Our recipe is super simple with only a few basic fresh ingredients that take just a few minutes to whip up!  

Serve it with these oil-free baked tortilla chips, with this quick and easy blender salsa, or dollop it on a plate of homemade vegan nachos. And if you want to liven things up occasionally, we’re going to give you a few ideas for additions that will make you the ‘superhero’ of every party!

Why you’ll love this simple guacamole

• Quick and easy to make – comes together in just minutes with no cooking required, making it ideal for busy days or last-minute gatherings.
• Healthy and nutrient-packed – rich in heart-healthy fats, fiber, and essential vitamins for a dip that’s as nourishing as it is tasty.
• Chunky and versatile – perfect for scooping with tortilla chips, topping tacos and nachos, or spreading on sandwiches and wraps.
• Naturally vegan and gluten-free – a guaranteed crowd-pleaser that works for almost any diet.
• Fresher than store-bought – brighter flavors and easily customizable to your taste.

Ingredients you will need

This is seriously a whole food, plant-based recipe that is made with only fresh ingredients like these.

• Ripe Avocados- The key to making great guacamole is to only use perfectly ripe avocados. I prefer Hass avocados, which have the distinctive pebbly, dark green skin that turns purplish-black when ripe and ready to eat. You can tell if they’re ripe by squeezing them just a little.  If they give slightly when you give them a gentle squeeze, they’re ready!   Don’t choose avocados that are too ripe (squishy) or rock hard (unless you have a few days to let them ripen). If you need help, we have a guide on how to choose and store avocados that will be useful.
• Tomatoes- If you are using tomatoes, make sure they aren’t overly ripe. Roma tomatoes work really well in guacamole.
• Onion- Diced red onion adds a pop of color and flavor, but white or yellow onions are also fine. If you would like to make the onion flavor a bit milder, rinse and drain the chopped onion in water briefly before adding it to the avocados.
• Lime- Freshly squeezed limes not only give guacamole that fresh, bright flavor and tanginess, they also help slow the browning (oxidation process) of the avocados.
• Cilantro- Finely chopped fresh cilantro is optional …but if you’re a cilantro fan, you’re not going to want to skip this ingredient!
• Spices- Cumin is an optional ingredient, but I’ve tried this recipe multiple times with and without it, and I’m convinced this is the ‘secret weapon’ that rounds out the flavors.
• Add heat– A finely diced serrano or jalapeño pepper is a great addition if you like a little kick.

How to make guacamole

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

STEP #1: To cut avocados, halve them lengthwise using a sharp knife and carefully remove the pit and discard it. Then, scoop out the flesh using a spoon.

STEP #2: Drop the avocado halves into a medium-sized bowl, and begin to gently mash until they reach your desired consistency.

STEP #3: Stir in the onion, lime juice, cilantro, salt, cumin, and jalapeno (if using) until well-mixed. 

Add the tomatoes last, folding everything together until well combined.  Remember not to overmix, or the guacamole texture will be too smooth.

STEP #4: Taste and season with extra salt, lime juice, cilantro, and/or jalapeño if desired. Serve and enjoy!

Important tips and suggestions

Use Fresh Ingredients. Shortcuts like garlic powder and lime juice are fine in a pinch, but guacamole tastes best when you make it fresh, from scratch.

Leave It a Little Chunky. For guacamole, don’t overmix. Traditionally, guac is made using a molcajete, a stone bowl and pestle (see link). I like to use my veggie chopper because it has a mixer attachment, but you can also make it in a mixing bowl using a potato masher or fork. Fold until slightly creamy, but leave some chunky pieces for extra flavor and texture.

If you over-mix, you’ll have a smooth puree.  For that reason, food processors are not recommended for this recipe unless you are trying to make a dip.

Store-bought fresh Pico (from the refrigerator section) can be a great ‘cheat’ if you want to make a small batch without buying whole veggies…or if you just want to forego the chopping.

Optional add-ins for guacamole

• Add natural sweetness: Mix in finely diced mango, pineapple, peaches, or pomegranate for a fresh twist.
• Boost texture and crunch: Sprinkle in pepitas, toasted almonds, or cashews.
• Make it creamy: Stir in a spoonful of non-dairy yogurt or vegan sour cream for extra smoothness.
• Enhance the flavor: Season with freshly cracked black pepper or Everything Bagel seasoning.
• Add smoky heat: Mix in chopped chipotle peppers for a bold, smoky guacamole.

Storage tips

Store guacamole in the fridge in an airtight container for up to 3 days. When storing, to slow down browning, use plastic wrap pressed down directly against the guacamole before adding the lid to the container. This should help preserve freshness and extend its green color for a bit.

Guacamole is easy to freeze! Store it in a small freezer container or freezer bag, leaving as little air in the container as possible. Then freeze for up to three months. Thaw overnight in the fridge and stir well before using.

Frequently Asked Questions