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This is my favorite guacamole recipe I make basically on a weekly basis. I use a simple ratio of ripe avocado, white onion, fresh lime juice and salt. I love all types of guac but this one is perfect for picky kids and it’s easy for my 40-year-old brain to remember. Ok, 41-year-old brain. Once you get this down, I promise you will make it over and over again.

The ingredients:

Avocado

Ok, picking an avocado is a little tricky. Look for ones that are mostly brown with a hint of green left. They should be slightly soft. If you can’t find ripe avocados, then buy when they are hard and keep them in a brown bag in a dark pantry for a day and they should ripen. Try to avoid avocados that are black in color and soft. This means they are overripe and may have bruises inside. Ideally, I like to buy my avocados a day in advance and let them ripen in a bowl on the counter.

Onion

I use white or yellow onions. White tends to be crisper and milder. White may be the best option because you are eating it raw.

Lime

I like to buy limes that feel a little soft. If they are rock hard, it’s hard to get much juice out of them. I use this hand juicer to get the most juice out. If they are too hard, I put them in the microwave for 15 seconds to loosen up the juice.

Salt

Kosher salt is best because it has a clean taste and I like the large flaky consistency. Regular table salt will definitely work. Sea salt I like to reserve for finishing dishes. If you use sea salt, start off with less because it can overpower.

FAQ

Can I make this ahead of time?

Guacamole is best served when it is first made. I try to make it one hour before serving. Leave the pit from one of the avocados in the finished guac to help prolong the green color of the guac.

4 Ingredient Guacamole

5
(1)
by Katie Heath
This is my everyday guac that always gets rave reviews
Servings: 1 serving
Prep Time: 20 minutes
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Equipment

  • 1 large glass mixing bowl
  • 1 mallet

Ingredients 

  • 1 avocado cut in half, pit removed
  • 1/4 onion chopped
  • 1/2 lime juice freshly squeezed
  • 1/4 tsp. salt

Instructions

  • In a large mixing bowl add the above four ingredients and blend using a mallet. Taste. Adjust seasoning by adding a bit more salt or lime.
    Place complete guac in a bowl with a side of tortilla chips for dipping. I typically multiply this recipe times 4 if I am serving as an appetizer.

Notes

Katie’s Tips:
*One thing I love about cooking is that, like so many things in life, it is a mix between an art and a science. This is one of those recipes that’s hard for me to type out, because variables such as the juice from the lime, the softness of the avocado, the potency of the salt, the acidity from the onion all affect the outcome. As you begin to make guacamole and learn to taste as you go, you will understand that it can easily be adjusted. Just taste the finished product with a chip and add a little more salt or a little more lime until you get your preferred taste.
*I typically do 4 avocados, one onion, 2 limes, and salt for a group size guacamole. 
*Remember you can always add more salt and lime, but you can’t take away, so add cautiously at first and add more as needed.
*Feeling crazy? Add a pop of flavor, like pomegranate seeds or small diced pineapple for added color, sweetness, and texture. My favorite Mexican restaurant in Chicago does this and it’s heavenly. 
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!

Bright and colorful guacamole with only four ingredients.