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bowl of citrusy simple gucamole with chopped shallots and tomatoes
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Simple Whole30 Guacamole

This Simple Whole30 Guacamole recipe takes about 15 minutes to make, perfect for a last minute appetizer. It uses lime juice and orange juice, cut up tomatoes, and shallots instead of onions to give it a little less bite. Dip some tortilla chips in it and watch it disappear!
Course Appetizer
Cuisine American
Diet Gluten Free
Keyword #appetizer, #glutenfree, avocado
Prep Time 15 minutes
Total Time 15 minutes
Servings 10

Ingredients

  • 4 ripe avocados
  • 2 small limes or 1 large
  • 1 tablespoons orange juice
  • 1 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 large tomato
  • 1 medium shallot or small if you like less

Instructions

Items Needed:

  • A cutting board
  • One small sharp knife
  • A large bowl
  • A spoon
  • Measuring spoons
  • A juice squeezer (optional)
  • A fork
  • A large sharp knife
  • A small food processor (optional)

Directions:

  • Using a cutting board and small sharp knife, halve one of the avocados. Slice the flesh of the avocado length-wise several times and width-wise several times, until you’ve made little squares in the avocado. Be sure not to cut through the skin of the avocado. It also doesn’t matter how big the squares are, you’re just trying to make the avocado easier to mash.
  • Next scoop out the avocado squares into a large bowl with a spoon.
  • Take the pit out of the other half of the avocado (carefully!) with the knife. Or for a safer method, see a tutorial here. Then make squares using the same method and scoop them out with the spoon into the bowl. Repeat with the other three avocados.
  • Measure out the orange juice with a measuring spoon and add it to the bowl.
  • Squeeze out the juice from the two small limes (or one large one) using either your hands or a juice squeezer and add it to the bowl as well.
  • Measure out the garlic powder and kosher salt with a measuring spoon and add them to the bowl.
  • Using a fork, mash up the avocado with the juices and seasonings until the big clumps are gone and it’s decently smooth (as smooth as you like your guacamole). It is better to mash up the avocado after these have been added as they will help break the avocado down a bit and make it easier to mash.
  • Wash the tomato and place it on the cutting board. Use a very sharp knife to dice the tomato. First cut a quarter-inch slice off the top, then seed it by scooping out the seeds with a spoon. Then slice the rest of the tomato. Next cut each slice into small squares (as big as you want them in your tomato) and dump them in the bowl with the mashed avocado.
  • Next place the shallot on the cutting board and with a large, sharp knife cut the very ends off. Peel the outside layers, then carefully mince the shallot by first making slits in the shallot perpendicularly then finely chopping it parallel to the flat end of the shallot. This will result in very small squares. Alternatively, you can use a small food processor to get a very fine mince. Add the shallot to the mashed avocado and tomatoes.
  • Using a spoon or fork, mix up the avocados, shallot, and tomato, until thoroughly combined. Serve with tortilla or veggie chips.

Notes

- This recipe uses shallots as they tend to have less bite than an onion. However, if you can’t find a shallot or only have onion on hand, you can replace the shallot with onion.
- This recipe can be made the night before and kept in the refrigerator. Just place a layer of plastic wrap directly on top of the guacamole so air doesn’t get to it. The air is what darkens the guacamole and makes it go bad, so as long as you press down the plastic wrap to directly touch the guacamole, it will keep just fine. If you do happen to get any dark spots of guacamole, just scoop them out with a spoon, the rest of it will be fine.