Use as a topping for eggs, salads, chicken or pork, or as a dip alongside chopped vegetables.

Recipe makes 6 servings.
Approximate Prep Time: 10 minutes
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Votes: 8
Rating: 4.25
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2 large avocado(s), peeled and seeded
1 medium garlic clove(s), minced
1/2 medium lemon(s), juiced
1/4 teaspoon(s) cumin
1/4 teaspoon(s) chili powder
1/4 teaspoon(s) sea salt, (optional)
1 tablespoon(s) salsa, (optional)
1 tablespoon(s) cilantro, fresh, finely chopped to garnish


  1. Mash all ingredients in a bowl with a fork and serve immediately.

This recipe inspired in part or in whole from here.


  1. Scott

    Paleo Guacamole: check!

    Paleo chips to eat it with…?

  2. Reyna

    I’m going to try them with the baked kale chips!

  3. Reyna


  4. linda

    Try plantain chips – they are really great with guacamole

  5. Anonymous

    also try cut up radishes, they make great chips!

  6. Diane Z

    This was soooo good. I didn’t realize guac was so easy to make . I made the whole dish. We loved it. Yummy.

  7. Susan

    is their nutritional info for this guac?

  8. susan

    I’m new to this so my question may be seem silly to you, but,
    It states to serve immediately. Does that mean it does not keep well and should not be used as leftovers?

    • Neely

      susan – Well, guac will turn a little brown on top if you leave it out or in the fridge for more than about an hour. However, it’s not necessarily bad when it gets a little brown. If you mix it up a bit, it’ll turn green again. I wouldn’t eat this after more than about 5 days in the fridge.

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