Guacamole. Alternative Recipe. 5min.

With so many trips. With so much work. With such a wonderful weather. There is barely any time left for cooking. But always enough time for guacamole.

How do you like that?

I absolutely love guacamole. I said it before. I say it again. It’s simple, it’s easy, it’s fast and most of all it is delicious. Always a crowd pleaser. But as food lovers and food bloggers you knew that already.

What pushed me write about my favorite  dip again you ask? Whilst shopping at our local supermarket recently, I noticed people buying the tortilla chips (ok) and ready made guacamole (no, no, no). In case you wonder what we were doing on that aisle, it’s just across the Belgian beers. Voila.

I don’t have anything against ready made food. I’m not Delia either. But ready made guacamole? Common’. There is nothing faster to make and it tastes so much better than the ready made stuff. Don’t you agree?

Here is a quick take on guacamole: 2 very ripe avocados, one clove of garlic (more, if you like), one pot of yogurt, salt. Variations can include one chopped tomato, but maybe you consider that time consuming? Mix it all together (bowl, fork, mash!) and you have instant, delicious guacamole. Plus probably a lot healthier than the version available in stores. My guacamole actually goes dark if it’s left uncovered. That is a sign of real food.

In the spirit of the ‘fast and furious’ what supermarket swaps do you have that not only make life more delicious, but are also fast to make? Anything. I’m looking for 5min max. Let me know.

EDIT: I love the whole interaction in the comments. Thank you for that! That’s what makes food blogging so great. So:

  • To pit or not to pit? Is it a myth or not that putting the avocado pit in the guacamole stops it from turning brown?
  • Lemon or lime? Adding lemon or lime juice to the guacamole stops it from going brown. Really? I know it adds that extra flavor and I personally prefer lime juice in my guacamole.
  • Are you ready baby? How do you know your avocados are just ripe enough? I personally don’t shy away from picking them up, trying them one by one and then seeing which one is the softest one. If my thumb leave a little indent, then that avocado is ready to come home with me. But: how do you go about avocados that are not ‘so’ ready, and you want to use the next day (say)? How do you speed up the ‘ripening’ process at home? I’d love to know.  

On a different note, The Guardian: Word of Mouth has listed my post on Nudo Olive Oil as one of their faves.

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  • Celine

    gosh, I envy you! I don’t eat avocados/guacamole too often as I am the only one who actually enjoys this stuff in this place. how sad is that? terribly heartbreaking, if you ask me. which you didn’t. I be quiet now. 🙂

  • Chef Geoff

    If you put the avocado pits in the guacamole after you make it, it will keep the guac from turning brown. Little known fact.

  • Just add some lemon juice, very nice addition, and your guacamole won’t go dark. I signed up for an olive tree as a gift for a friend.

  • LyB

    I totally agree with you, homemade beats store bought every time! I love avocados, in so many ways, and guacamole is one of my favorites.

  • Conrad Grossman

    putting the pit in does absolutely nothing to keep it from browning, nor does it add or enhance the flavor. stop spreading this lie, it’s old knowledge that is flat out wrong. citrus stops oxidization.

  • April in CT

    The addition of lemon juice and putting saran wrap onto the surface of the guac will help delay the browning, but it will happen. This is never an issue in our house as it never lasts that long! I’ve never used yogurt in my guac or seen that in any recipes. Sounds tasty!!

  • bob

    Citrus definitely does help to prevent the guacamole from oxidizing as well as adding great flavor. I actually think that fresh lime juice adds a much better flavor to homemade guacamole than lemon juice does, but either works well


    How do you know a guacamole is ripe?
    It’s this question that always stops me from buying them.
    As my babe is a fan of tortillas chips I’ve been around “that aisle” of the supermarket lately and thinking about making my own guacamole.


  • Jean

    Fresh, delicious…and healthy too!
    I used to use sour cream rather than the yogurt, but now use the fage greek yogurt, makes it a little bit healthier too.
    I like the addition of lime juice and a little ‘heat’ to my guacamole also.
    I always put the pit in as well, and even though some don’t think it makes a difference, I believe it helps.

    The Avocados usually available in the grocery stores, will be ripe when the skins ‘give’ slightly to pressure. You don’t want mushy ones though.

  • Ready made guacamole is WRONG! How does it stay green in a jar for so long and isn’t that a reason not to eat it?!

    I’m a purist, no dairy, just lime juice, salt and pepper, and the perfectly ripe avocados of course.

  • MB

    Guacamole on pasta with olive oil and parmesan cheese. I discovered that combination a while back. It doesn’t seem to go, but it’s very tasty!!!

  • I remember the years I spent in Cyprus and discovered an abandoned orchard with all kind of citrus fruit (tangerines, grapefruit, oranges, limes, lemons, mineolas and 2 or 3 avocado trees. We used to drive about 100 miles just to get us 3-4 fresh and ripe avocados from the tree and some juicy lemons.
    Finely sliced avocados, sprinkled with a squeeze or so of lemon juice and some drops of extra virgin olive oil (we always bought from the countryside) and some flakes of grana cheese. Try this, you won’t be sorry.

  • Lola

    “How do you know your avocados are just ripe enough?”
    Press (lightly) with your thumb at the base of the stem. It’s the best way to pick the ripe one and it doesn’t bruise the body of one that you’ll eventually end up not wanting. HTH.
    Lime or lemon – it’s the acidity that helps. I don’t add the pit in guacamole but if I use only half of the avocado I leave the pit with the other half and use plastic wrap on the cut surface. If it gets a bit brown it can be easily scraped off.

  • Joëlle

    To get an avocado to go ripe quickly, you should place it in a basket with an overripe banana – that’s what they do in South Africa and I’m told it works! (worth a try if you can bear the scent of very ripe banana …)

  • it goes brown: in Mexico (northern part at least) the put stays and lime or lemon (whichever one is green and really acid) goes in too. But avocados, like apples go brown because of oxigen so the saran-wrap solution is your best bet.

    ripeness check: like lola said, press on the stem and it should give, somewhere in between a peach or a ripe fig, although at this stage you may want to check for bruises and rotten parts all around, the avocado should be about the same firmness all around. This applies for the Hass variety.. others may vary.

    And to turboripen: wrap in newspaper or paper bag and leave somewhere dark, but warm with good ventilation.

    I just remembered, here´s a pic for a nice ripe one =D

  • fornetti

    I do not believe this