This is a simple and flavorful guacamole recipe made without cilantro for taste buds that have an aversion to it. This avocado based dip is made with just 6 ingredients that include bright and fresh flavors to bring out the best taste. It’s so easy, yet so irresistibly delicious, that you won’t be able to stop dipping into it! Whether you’re a lover of cilantro or not, this 15 minute recipe is the perfect dip for any occasion!
We love to try all different kinds of appetizers like my fresh spinach dip and sheet pan nachos.
This guacamole recipe is dedicated to my friend who hates cilantro—because to her, it tastes like soap! Did you know there’s a gene that makes the olfactory sensory nerves of some people pick up on the smell of certain chemicals in cilantro leaves, which are also present in soap? That’s a bummer, but no one should be deprived of delicious guac!
My guacamole recipe still tastes amazing even without the cilantro, and for those of you who love cilantro, just double up on the recipe and add to your half.
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Ingredients & notes
Avocado – I use big avocados for their consistently great taste, texture and creaminess.
Lime – No guac is complete without lime, it brings acid and that big “bright” flavor.
Tomato – I like to use roma tomatoes, they’re firm and have less water.
Instructions
Spoon out your avocado and mash with a fork, leaving big chunks.
Add the rest of the ingredients and mix with a fork. Taste and adjust to your liking!
Pro Tips
- To keep more texture with some chunky bits of avocado in the dip, don’t mash it up too much.
- If you like your guacamole creamy and smooth…mash away!
- Make sure to deseed your tomatoes and only use the flesh. Deseeding the tomatoes will get rid of all the watery and seedy insides, preventing the guacamole from getting soggy and watered down.
- To store leftovers, use plastic wrap to cover the top of the dip, making sure to press out any air on the surface and sides of the container. Air will oxidize the avocado and turn it brown!
- The guacamole keeps well overnight, up to 2 days.
- Optional: Garnish with roasted and salted pepitas and fresh pomegranate seeds! This combination adds amazing texture and will take your guac to the next level! Some of you may be guacamole purists (avo all the way), but it won’t hurt to try, trust me!
Frequently Asked Questions
Avocado turns brown when it oxidizes, meaning when it’s exposed to air, there’s a chemical reaction that turns it brown. To prevent this, you can squeeze additional lime juice on the top surface of the guacamole when it’s sitting out. Also when storing it, make sure to cover the surface with a plastic wrap to prevent exposure to air.
It depends on your taste. Yellow sweet onions are great, red onions will give it a sharper flavor and stronger taste. You can even use shallots too, which are milder than yellow onions.
There are so many options – tortilla chips, pita chips, carrot and celery sticks, toast, a salad, taco, burrito and rice bowl. Or even on your next burger!
More easy sides to try!
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Guacamole without Cilantro
Ingredients
- 3 large avocados about 2 cups mashed
- ¼ cup Roma tomato, de-seeded and diced
- ¼ cup yellow onion, diced
- 2 tablespoons lime juice
- 1 teaspoon garlic, minced
- ½ teaspoon kosher salt
Instructions
- Cut open the avocados, remove the pits and scoop into a large bowl.
- Mash the avocados into chunky pieces with a fork.
- Add the garlic, tomatoes, onion, lime juice and salt.
- Mash the ingredients together with the avocado until ingredients are mixed well, with bits of avocado chunks remaining.
- Taste and adjust to your liking.
Notes
- To keep more texture with some chunky bits of avocado in the dip, don’t mash it up too much.
- If you like your guacamole creamy and smooth…mash away!
- Make sure to de-seed your tomato and only use the flesh. De-seeding the tomato will get rid of all the watery and seedy insides, preventing the guacamole from getting soggy and watered down.
- To store leftovers, use plastic wrap to cover the top of the dip, making sure to press out any air on the surface and sides of the container. Air will oxidize the avocado and turn it brown!
- The guacamole keeps well overnight, up to 2 days.
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