“One Slice” Homemade Guacamole

You are only 4 ingredients away from a perfect snacking sized portion of creamy homemade guacamole.  I know!  It’s all very exciting for those of us who understand the allure of good snacking.

Small white bowl filled with homemade guacamole surrounded by pita chips on a black stone counter.


Now, normally I like to rotate my midnight potato chip snacking binges.  Ya know?  Mix things up a bit.  Maybe Pringles on Monday night,  Ruffles and dip for Tuesday, scrounge the bottom of the Salt & Vinegar bag on Wednesday.  Keep things interesting and fresh.

But every once in a while I go on a Guacamole RAMPAGE.

Well, it’s kind of Guacamole. I figure there are so many different Guacamole recipes out there you can practically call anything Guacamole. Stick an avocado in a shoe and step on it and in some districts … THAT’S GUACAMOLE! 

I make it fresh and only a small amount, since old Guacamole gets the colour of a cadaver pretty quickly. I don’t want to make enough for a crowd, I just want to make enough to get me through an episode of Big Little Lies.

It’s  literally as the name suggests.  One slice of everything and it’s done.  I made up the name.  It kind of sucks, but it makes my point.

You need a 4 ingredients and a knife.  And of course … a vehicle for the guacamole.  I like to use very thin, whole wheat cracker type things or pita chips.

Here we go … grab these ingredients find out how to make homemade guacamole!

Homemade Guacamole

You’ll need …

Half an avocado with pit on a white background.

1/2 an avocado, mashed with a fork.

Half of a bright yellow lemon on a white background.

One squeeze of lemon or lime juice.  Lime is really what you should use but if you only have lemon don’t let that stop you.

One slice of red tomato on a white backdrop.

One slice of tomato, diced.

One slice of red onion on a white backdrop.

One slice of red onion, diced finely.

One slice of tomato diced, still in shape of tomato slice with red onion in background on black stone counter.

Once you have all your ingredients prepped all you have to do is  mix them together.

Silver fork mashing avocado in a white bowl on a white counter.

This is a simple, homemade guacamole recipe, in case you didn’t notice. No garlic, no mayo, no spices.  Just 4 delicious ingredients.

Squeezing lemon into a white bowl of prepped guacamole ingredients.

And salt!  Good homemade guacamole needs big, loving pinches of salt.

Homemade guacamole with avocado, tomatoes and red onions in a white bowl on a black stone counter.

This makes exactly enough for a midnight snack.  Not too much, not too little.   Which of course is pretty much the definition of  exactly enough.   If you  have cilantro hanging around and  you like it, throw that in too.  Same for garlic or whatever else tickles your tongue but you don’t need them.

Homemade Guacamole

This simplified version of guacamole is quick enough to whip up during a commercial break.  If you happen to watch the kind of television that still has commercials.
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Course: Appetizer
Cuisine: Mexican
Prep Time: 2 minutes
Servings: 1
Calories: 175kcal
Author: Karen


  • 1/2 avocado mashed with fork
  • 1 slice tomato diced
  • 1 tbsp lime juice
  • 1 slice red onion


  • Mash half an avocado with a fork.
    Dice tomato and red onion.
    Mix together and stir in a squeeze of lime juice.
    Salt to taste.


Calories: 175kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 9mg | Potassium: 551mg | Fiber: 7g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 19.3mg | Calcium: 12mg | Iron: 0.6mg

I’m sure I’ll get tired of the one slice guacamole eventually.   Then I’ll have no choice but to move on.

To the two slice guacamole.


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  1. SH says:

    I do not cook at all, but had the stuff for the guac, and made it the next day. It was so good, and the plastic wrap on the other half worked!! Still was a bright green the next day (except for one tiny spot the was not squished down properly) and used it for sandwhich spread. Thanks so, so much for that tip, as I will eat more avocados now which, no doubt, will lead to more healthy choices.

  2. Sandra D says:

    Best Omelet

    Use whatever guac you like.

    Whip up your egg(s) with some water. Place in a frying pan. Cover. When pretty well done, spread guac on one side of the omelet, put some salsa on top. Fold it, and top with cheese. Put the cover back on. Plate it with a dab with sour cream. YUM

  3. billy sharpstick says:

    I make my own pita chips. Buy pita bread when it’s on sale, cut it into 6 or 8 wedges and put in the oven on drying rack on a baking pan. 250 or so until crisp. (Sometimes if I’m bored, I separate the pita layers)

  4. Vanessa says:

    A better way (maybe) to save that second half (who only eats half an avocado?? I use a whole one and call it dinner) is to put it cut side down in a shallow bowl of water. It will come out green every time! Also instead of citrus I use white vinegar, more tangy. :) I used to make it the mayo way, who doesn’t like creamy guac? But once I learned it with vinegar I never looked back. Last tip, IF there is any left over guac (cause it could happen. Yeah right!) smooth it out in the bowl cover with water until you are ready for it again. Then just pout off the water and give it a stir. NO BROWN!!
    I’ll say it now, “You’re Welcome.”

  5. Tracie says:

    I just made this last night and it was delicious! I’m thinking eating avocado every night is contributing to your lovely complexion, so I’m investing in a lot of avocados….two birds with one stone. :)

  6. Charolette says:

    Spray the top of the guacamole with cooking spray like Pam and then cover and refrigerate. Just mix it in before serving. Worked beautifully for me last time I made it.

  7. Debi says:

    Make ahead guacamole: smash the avocado with lemon juice and place it in a bowl. Next mix up the tomato, onion, salt, cilantro and jalapeño. Instead of mixing it in, put it on top, making sure to cover the avocado completely. Put the lid on the bowl and refrigerate. It will keep for days.

  8. Maria says:

    I only made this for the first time yesterday, thanks Karen, it’s fantastic

  9. Michelle says:

    Love avocado’s! My quick version is avocado mixed with a couple tablespoons of salsa. It’s all in there – tomato, onion, garlic, etc… Squeeze some fresh lime on it & stir. Made some last night :)

  10. Anemone says:

    Mmmmmm…O wow…in some districts they call this zaboca choka. Yes…you make it look yummylicious. Do you buy the big green ones? I have seen an avocado big like my head once… I woulda be snacking til daybreak if I had it all to myself. O boy how I miss that avocado tree in my back yard.

  11. Bonnie says:

    I just got back from Abu Dhabi and Dubai where I saw avocado ice cream on the menu several times. I have heard that people in other areas eat it with sugar, too. I didn’t get to taste it, I wonder if any of your readers have and what they think. Any good avocado ice cream recipes?

  12. kelliblue says:

    Guac…good stuff. Even easier when you smoosh an avocado with some chunky salsa – instant guacamole, and only two ingredients! Mmmmm…

  13. Heather says:

    Firstly, thanks for telling us about the other avo half. I was a little worried about it. Secondly, I made guac on sat night. Have been craving it ever since. It was so good. Pretty much same as yours except I used lime and the whole damn avocado.

  14. Nancy Blue Moon says:

    Well..I love avocados and guacamole too..but all I have ever used is those guacamole packets where you just mash up two avocados and stir the packet contents in and refrigerate for a short time..they taste good to me but I guess the fresh stuff would be even better so I think I will give it a try..Oh yeah Karen..I couldn’t read the comments or leave one yesterday because of the side pop out thingy..just wanted to let you know as I saw that someone else had the same problem..

  15. Cynthia says:

    Hey Karen – to really make this sublime, I hope you are using that Maldon Salt you were discussing a while back. I use that in my guac which is the much simpler to do at midnight combo of avocado, garlic, lime & salt. Baddabing.

    The other very cool thing about avocados I learned while undergoing chemo (which causes dreadful constipation, um, is there any other kind? sorry I digress…anyway), avocados are very high in fiber. They saved me. As my wee bairn would say…fun fact!

  16. Mary Werner says:

    Why not just make everything ahead EXCEPT the avocado and then each night smash it in. Save time in case it is really late but needing the fix anyway. Do you know that 14 days is what it takes to make or break a habit? That is what I’ve heard so have you tried that out? Just wondering. I saw it on the internet so it has to be true!

  17. Annie says:

    I am so glad to hear that you like avocados, Karen! To me the most important thing about an avocado is that it be RIPE! Too many people eat insufficiently ripened avocados. Probably all the people who say they don’t like avocados!

  18. Shelley says:

    I’m going to be an outcast here..hate avocodo..have you tried fresh peas as the alternative (in place of the avocodo)..use them in the same way and just as good!

  19. debs says:

    Midnight snack around these parts (my house) would be half an avocado smashed in its own skin, lots of S&P, smeared on buttered sourdough toast.
    Only one challenge though, the toast smells up the house. There standing in the kitchen doorway are couple more family members! Out come four avocado halves…. :-D

  20. Allyson says:

    Sooooo…..if you’re only using half the avocado, isn’t the other half going brown while it waits to be used up the next night? Methinks this presents a problem, yes?

    • Karen says:

      Allyson – I make it every night. Before putting the other half in the fridge (which I do leave the pit in to keep oxygen from getting to the portion under the pit) I cover it with saran wrap. Tightly. Squish it right down. It’s usually fine, but if it any portion turns brown on it I just cut it off. It’s only the very top surface that is exposed to oxygen that gets brown. ~ karen

  21. Shauna says:

    Love it! We always use lime rather than lemon here in San Diego and add garlic, cilantro (a must),cumin and coriander seasoning. Occasionally, we’ll add a bit of either mayo or sour cream.

    • Karen says:

      Shauna – This is the *quick* midnight snack, I need to eat something immediately version of guacamole. ~ k!

      • Shauna says:

        oh yes, I know. I just had to throw in my version of guacamole too because I didn’t want to feel left out of the conversation;) Although, a few shakes of coriander can help add that cilantro flavor without the time suck of chopping cilantro.

  22. Con says:

    When I make guacamole, I usually stir in a spoon of either greek yoghurt or creme fraiche. I’m probably offending several generations of guacamole purists, but I swear it prevents discolouration, and if you’re working with less than perfectly ripe avacados, it adds a nice creaminess.

  23. Auntiepatch says:

    Many of us in So. Calif. use oranges instead of lemon or lime in our guacamole. Try it next time the urge hits. Yum! Now I’m headed to the kitchen for chips and guacamole…………

  24. BGrigg says:

    I would add a touch of cumin, and use lime, rather than lemons, but I just love guacamole!

    If anything, leaving the pit in will hasten the colour change, as the whole fruit is designed to compost and feed the tree that should grow from the pit.

    So when do we get the “How to Grow Avocado Trees” post? :)

  25. Kim says:

    Karen, what are the whole wheat cracker things you speak of? Are they in the last photo? I live in Ontario too but I don’t recognize them! Please share. Now, if I can get that whole cadaver thing out of my brain, I’ll try your super easy recipe! Looks yummy.

    • Karen says:

      Kim – The crackers are President’s Choice Multi Grain Chips “original” flavour. They’re in the chip aisle. ~ karen!

  26. Linda Jo says:

    I agree with Bonnie about the salsa. You can also buy pico de gallo in the refrigerated section (salads) too…. but throw the avocado pit in the mix before you refrigerate it…. it helps keep it green.

  27. Tracie says:

    That looks delicious, and so easy! I’m making it tonight for sure….by the way, thank you sooooo much for your Master Chef Australia suggestion. Best show ever! I have the entire third season and I’m loving it!!

  28. Kipley says:

    If you smear olive or veg. oil over the surface of the cut half of the avocado, place face down, with out the pit, in the Tupperware and seal, it stays pretty green for a day.

  29. Debbie says:

    So funny, I’ve been on a total guacamole kick lately too! YUM!! Thanks for sharing!!

  30. Bonnie says:

    An even easier recipe, that is also delicious, is to get a really good fresh salsa in the refrigerator section of your store–it contains tomatoes, garlic, onion, cilantro, lemon, salt, pepper, etc. Then, just mash your avocado and add as much of the salsa as desired. I have made this for years and have had people rave about my guacamole! Easy and delish.

    By the way, I am still harvesting green onion stems from my green onions that I put in a vase of water on my sill. I think you cut yours too short. I would send a pic, but I don’t know how to attach a picture to send you.

    • Karen says:

      Bonnie – I know. I cut them short on purpose to see if they would work, because I always use the white portion of my green onion too. If I couldn’t cut off the white portion to use it and have it grow more white portion, then for me, the experiment was a bust. If you only use the green … no problem. ~ karen

      • Bonnie says:

        You’re right. I use the white part, too. My husband, however, only uses the green. Since he uses much more of the green than I use of the white, it works for us to have the onions replenishing the green constantly. Every now and then I use the white part, and then just replace them with new ones. Actually, I like the way they look on the sill, too.

  31. Melissa says:

    I have an anti-browning tip… well, it won’t keep your guacamole fresh for ever, but that’s not the point, as good guacamole – which as everyone knows contains (ahem) lime juice – should be eaten as fresh as possible. BUT, let’s just say you have to make up a big batch and you want that beautiful green color to persist. Stir in some mayonnaise to your finished product. I eyeball things, so I don’t have a measurement, but for your little serving, you might include a teaspoon. You don’t want to taste the mayo per se, but it does help prevent discoloration.

    • Kim from Milwaukee says:

      That’s how I learned to make guac as well, Melissa….I love it with a bit of mayo.

      Karen, I wonder if spraying a bit of oil on top would coat the guac and keep it from browning? When I purchase hummus they always have a layer of oil to keep it from browning…was just thinking it might work for this, too.

    • Dee G says:

      I think it was the NYT cookbook from the 60s that said to film a layer of mayo on top of the guac – it keeps the color bright. Then stir it in when you serve it. I’ve done it that way for many years. But I agree – nothing like eating it right away!

  32. Kera says:

    I think an experiment on the best way to keep an avocado from browning is in order…

  33. Meagan says:

    The simplicity of this is great! Especially for late night eatubg! Unfortunately I tried the following guacamole-esque recipe this year and nothing else made with avacado compares anymore. (It’s a Martha recipe. Sounds odd but oh so delicious.) I do think you would find it divine on your chips.

    2 zucchini, trimmed and cut into ½ inch dices
    1 tablespoons extra virgin olive oil
    1 teaspoon finely chopped fresh oregano
    ½ teaspoon each coarse salt and freshly ground pepper
    ¼ cup finely chopped red onion
    1 avocado, halved, pitted, peeled, and cut into ¼ inch dice (about 1 cup) (Use more)
    ½ cup pomegranate seeds
    1 tablespoon crumbled feta cheese (use more!!! And buy the goats milk kind)
    1 tablespoon fresh lime juice (can omit)

    Preheat oven to 425°. Toss zucchini with oil, oregano, salt, and pepper and arrange on a baking sheet.  Roast, tossing once, for about 25 minutes.  Once zucchini has cooled completely, add remaining ingredients and gently stir to combine.  Refrigerate 30 minutes before serving.  Serve with either pita chips, toasted pita, or tortilla chips.

    • Karen says:

      Meagan – LOL. I’m sure it’d delicious. Looks it. But THAT one I probably won’t be making at midnight during a snack attack. ~ karen

  34. Lyn says:

    I wouldn’t add garlic, but I would add cilantro, salt & jalapeños!
    I do like the idea of making a small amount, cause no matter how much I make, I’m going to eat all of it…

  35. Ginny says:

    I’m allergic to tomatoes and garlic. But I love to mash up a avocado and add lime. Yummy!!!! I do miss having the “true” guacamole but it’s not worth the migraine.

  36. Gayla T says:

    I love it, too. I learned all my Tex/Mex cooking skills from my oldest son’t short marraige to a beautiful senorita in Texas. She made her mixture and then smoothed it out in the bowl and squeezed the lemon or in her case lime juice over the top. No oxidation at all and when you are ready to serve it just stir it in. Those Mexican people really know all the tricks to Mexican cooking. It’s just amazing. LOL If I can remember the correct stacking order I tell you how to make an open face sandwich with guacamole that’s to die for. My old tired brain says go to bed stupid and make sandwiches tomorrow.

  37. Shirley says:

    Only you would dice a tomato and then put it back together again for a picture! You are priceless!
    I’m feeling kinda bad for the onion though …

  38. Deborah says:

    Me amo guacamole… es mi salsa preferida. :) I make my own guac all the time, love, love, LOVE the stuff! I did a one-day cooking class in Mexico a year ago.. O-M-G…the stuff I learned will knock your stinky socks off! Like…the ONLY way to make guacamole is using a molcajete and tejolete (Mexican mortar and pestle), talk about auténtico! Now….I was planning on getting groceries today (cuz it is raining, and it always rains when I need groceries), so I will be grabbing some avo’s too, cuz now I have a hankering for guac…thanks…. :)

  39. travismeyer says:

    Do avocados grow in Canada? Just wondered if you are a local food person. Oh and the arrow thing is annoying.

    • Karen says:

      Travis – What arrow thing? Do you mean the slide out sidebar with related content? That’s on a trial run. ~ karen

      • Shirley says:

        Karen, that slide-out sidebar is definitely NOT working for me. It slides in from the left side of my screen when I scroll down to the comments section, covering the first inch or so. Very frustrating because I love reading the comments! Here’s the strange thing though: it only does this on my Mac laptop and it doesn’t show up at all on my iPad.

    • Laura Bee says:

      My mum-in-law is growing at least three avacado plants in her house (in Canada). I’m hoping they produce fruit one day, I think that would qualify as locally grown :)

  40. Doni says:

    Perfect. This is the kind of snack I consider worth a little late night slicing. I think I’ll add a little diced chile or a teaspoon of green salsa for a little spice.

  41. Briony says:

    Great idea! Lots of lime juice helps repell the blackness, and makes it delicious.

  42. incredimombo says:

    Listen girlie…I learned how to plant garlic from you. The things I have learned from you could fill booku books, but listen here…I grew up in the avocado capital of the world…I marched in the avocado festival as a child in my mother’s paper mache avocado costume while other kids rode their bikes w/streamers in their spokes. I watched as my dogs delivered avo’s on my doorstep. I have earned my avocado green stripes, so listen here…where is the garlic???? First time ever dissapointment from TAODS.

  43. JebberA says:

    Mmm mmm Moley Moley Moley!

  44. missnicoleo says:

    If you throw the pit in and cover it, it won’t brown

    • Karen says:

      missnicoleo – The pit thing is a tiny bit of a myth. The reason the pit helps stop an avocado from browning is because it stops oxygen from hitting the surface of the avocado. If you press plastic wrap down firmly on the guacamole it will lessen the browning, but it still gets brown because there’s still going to be bits of oxygen bubbles under there. I know this because I am the one person insane enough to test pretty much every theory ever thrown out on the Internet. ~ karen

      • Ruth says:

        I somehow thought the lemon juice would stop it from oxidizing…. ah well, it works for bananas. At any rate, I have never had guacamole, and I doubt I ever will because I hate raw onions.

        Every Jamaican I have ever met eats avocados ‘straight up’. We call them pears, and eat them the way you North Americans eat your kind of pears, or on the side of a meal (not mixed in with anything). :-)

        Do you get them all year round? I ask because we only get them during what YOU would call’summer’.

        • Karen says:

          Ruth – Avocados are available here all year round. And I eat them with a spoon straight out of the shell too, with salt sprinkled on top. LOVE it. Someone earlier commented that if you mix everything up except for the lemon (or lime) juice and then squeeze it over the top, this will stop it from browning. Mix it prior to serving. Makes sense. ~ k

      • Missnicole says:

        I actually thought to myself! aha, I will teach Karen something she does not know. but, duh. did you know the earth is round?

      • Sherry in Alaska says:

        Have you tried putting leftover guac in a container – pushing it together tightly as possible in that container – covering with water and then plastic? I haven’t personally, but it’s a hint I’ve seen lots of times. Supposedly seals out all air and you simply pour the water off when you’re ready to eat it in a day or two…. What I have tried is putting leftovers in a small Food Sealer bag and vacuum sealing. Works for a couple days with very tiny browning around the edges. Honest. (Would I lie to you?)

        • Karen says:

          Hi Sherry – I barely remember putting oil on top of it and then dumping it off, but I think it was just gross, lol. Water might work better. I’m not sure I’d try foodsavering my guacamole. I’d probably just scarf it down if it came to that. ;) ~ karen!

  45. Traci says:

    I love that you love chips as much as I do! There’s a brand that you can only find here in the deep South called Golden Flake. They make what is undeniably the perfect sour cream and onion chip! Everytime I eat them I think “Karen would love these chips”. Then I think “Is that weird that I’m thinking about someone who doesn’t even know me”? Anyway, you should try them some day, you will not be disappointed!

    • Karen says:

      Traci – LOL. Well that will be very difficult, being that I don’t live in the deep South. But if I ever see a bag on Ebay I’ll snap em up! ~ karen

    • nancy says:

      You are right, Golden Flake chips are great!!! But, the dill pickle potato chips are The Best!!!!!!! I am going home (to the Deep South) in 2 weeks and I CAN”T WAIT to get me some.
      Well, Zapps Crawtators are great also, very great actually. I’m really homesick now…….

      • Karen says:

        Nancy – Well, that’s a coinicidence! I’m giving away a bag of Dill Pickle Chips on my Facebook page today to celebrate hitting 5,000 Facebook fans. ~ karen

    • nancy says:

      Hey, I just went on facebook and there is a Dill Pickle Chip giveaway?!?!? I hope I don’t win, as I will not be needing them.

      • Karen says:

        LOL. I see you figured the Facebook contest out before I even told you about it. Yup. I give away a bag of Lays Dill Pickle Chips when I hit a milestone mark on Facebook. ~ karen!

        • nancy says:

          Oh no Karen, not Lays!!! You will lose readers with Lays. Here in the PacNW there is Tim’s, not as good as Golden Flake but all we got. But, perhaps Lays is your only choice. Poor thing. Or, as the Hawaiians say, Pua ting.

        • Karen says:

          Lays is the only choice for “Dill Pickle” chips. I agree, Lays re NOT my favourite brand of chip, but she’s the only route for Dill Pickle in these parts. I give away dill pickle because so many people can’t get them in their countries or parts of their country. ~ karen!

        • janey says:

          Krunchers makes the best Dill Pickle chips ever!!

        • Don’t you have Old Dutch in the east? I would die without my OD chips. Well, besides the fact that I’m on a diet and chips are evil and I can’t have any for the rest of my life. FML. Lays are yucky.

        • Karen says:

          In the East? Where’s the East? East of what? Anyhow, I’m not sure what I’m East of. I think there’s Old Dutch, but I never eat them, so I’m actually not sure. I recognize the bag in my head though, so I must have seen them somewhere in the grocery store. ~ karen

        • East of Calgary, which is where I am. Do try the Old Dutch if you come across them. . I think they used to be Cdn but sold out. They really are good. My fav is the Onion & Garlic, Sour Cream & Onion and Salt & Vinegar. But even just the Ripple are excellent.

    • Jan says:

      You can get them on Amazon and maybe elsewhere.

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