The Easiest and Fastest Guacamole Ever
If such a thing is even humanly possible, my semi-from-scratch guacamole is even easier to make than the sausage balls I shared earlier. For this, you will need a medium-sized bowl, three ripe avocados, one tablespoon of lime juice (fresh or bottled, your call), a cup of pre-made salsa (I recommend Trader Joe’s Roasted Garlic Salsa because I’m obsessed with it, but go with whatever salsa really speaks to your heart), and salt to taste. There are, of course, optional mix-ins like cilantro or jalapeños, but for the purposes of this recipe, we’re going to stick with the basics.
- 3 avocados, peeled and pitted
- 1 Tbs lime juice, fresh or bottled
- 1 cup salsa
- dash salt
- Mash avocados in a bowl until few chunks remain.
- Stir in lime juice and salsa.
- Check for taste and add salt as needed.
Separate your avocados from their pits and peels, then mash them up in your bowl until you’ve reached your desired consistency. A potato masher is great for this, but I like to work a little harder for my guacamole to really feel like I’ve earned it, so I normally just use a spoon. Stir in the remaining ingredients. Check it for taste, and if you like what you’ve got going on – boom! – you’re done.
Well, except that now you need chips. Probably. The person who is writing this hub may or may not be guilty of eating guacamole right out of the bowl with a spoon. Another great use for this guacamole that’s not weird is as a topping for chicken breast. But for the purposes of party snacks, let’s assume you’ll be needing chips. My absolute favorites are Mission Tortilla Strips, Simply Tostitos Black Bean Chips, Food Should Taste Good Multigrain Chips, and Trader Joe’s plantain chips. When I did my first Whole30 in April of 2016, guacamole-covered chicken with a side of those plantain chips was my absolute favorite meal and I had it at least once a week. Just a little tidbit to stick in your cap for later.