Spare Spoons Kitchen
Mexican Guacamole
Aunt Betty’s Comfort Kitchen · Salads

Mexican Guacamole

Ripe avocados mashed with tomato, onion, garlic, and a squeeze of citrus — a fresh, no-cook bowl that's vegan and gluten-free as written. The only trick is ripe fruit and salting to taste.

~10 min total Vegan as written
Spoon cost
Time ●○○○○ Anytime
VeganGluten-Free
Servingsamounts scale to match
4
Units

Ingredients

Ripe avocados, real acid, and salt to taste. The avocados should yield to gentle pressure — firm ones won't mash creamy. Add the lemon (or lime) as you mash, and salt a little at a time: Betty's 1½ teaspoons is heavy for two avocados, so start with ¾ and taste up.

Method

    Cook's notes

    About the salt. Betty's card calls for 1½ teaspoons, which is a lot for two avocados — start with about ¾ teaspoon and add to taste. You can always add more; you can't take it out.

    Keeping it green: avocado browns where air touches it. Extra lemon/lime helps, and pressing wrap right onto the surface helps more. (The pit-in-the-bowl trick only protects the spot it covers.)

    Make it your own with a little chopped jalapeño, fresh cilantro, or a pinch of cumin.

    Vegan and gluten-free exactly as written — a reliable bring-along for any spread.

    Easier, if you like

    • Skip the mincing: a cube of frozen crushed garlic (Dorot, freezer aisle — one cube = one clove) goes straight in, no board, no peeling. It's raw garlic, so it holds up here where jarred wouldn't — jarred is packed in citric acid and there's nothing in a bowl of guacamole to hide the sour note (the whole story). Bottled lime juice is fine either way.
    • Chunkier, faster: skip the tomato and just do avocado, onion, lime, and salt.
    Vegan and gluten-free as written

    Vegan / gluten-free: it already is — no swaps needed.

    Milder onion bite: rinse the chopped onion under cold water first, or use sliced scallion.