I’ve made this guac so many times, I could mash it with my eyes closed. I keep it super simple. Just four things. No fuss. But it still tastes bright and creamy, like it came from a tiny taco stand where the line never ends. You know what? That’s the whole point.
Need another quick-reference version? Check out this Easy Guacamole that follows a similarly straightforward path.
If you’d like the step-by-step printable that lives on Bistro Le Clochard’s site, I broke everything down (ratios, tweaks, and all) in this post: My 4-Ingredient Guacamole: Fast, Fresh, and Real Good.
Speaking of crave-worthy bites, I’ve got Bistro Le Clochard on my must-visit list for those nights when I’d rather let someone else handle the chopping and mashing.
What I Actually Use (and Why It Works)
- 3 ripe Hass avocados
- 1 juicy lime (I use the juice and a little zest)
- A handful of chopped cilantro (about 1/3 cup)
- 3/4 teaspoon kosher salt (I use Morton; start small)
That’s it. No onion. No tomato. No garlic. When I want a clear avocado taste, this is the way.
Quick side note: if I’m out of fresh limes, I’ll use Nellie & Joe’s bottled lime juice. It works in a pinch, but it tastes sharper. I prefer fresh.
How I Make It in Five Minutes
- Cut the avocados, scoop into a bowl, and mash with a fork. I leave some small chunks. It feels more alive that way.
- Zest about 1/4 of the lime, then squeeze in the juice. Start with half the lime.
- Add cilantro and salt. Stir, taste, adjust. If it feels flat, it needs more salt. If it feels heavy, add more lime.
- Done. Seriously.
I sometimes use a potato masher if I’m making a big bowl for guests. At my sister’s game day last fall, I used a zip-top bag and mashed it by hand in the parking lot. People laughed—then they ate all of it.
Real-Life Tests (Yes, I Made These)
- Sunday block party: I made a double batch for my neighbor Marisol. It disappeared before the grilled corn did. Her dad asked for “the green stuff” twice.
- Taco Tuesday at home: I spooned it onto crispy beef tacos. My son dipped it with chips and then smeared some on his quesadilla. Clean plates.
- Work-from-home lunch: One avocado, a squeeze of lime, a pinch of salt, a sprig of cilantro. Spread on toast with a fried egg. Ten minutes total, tops.
- Camping trip: I used a metal mug and a spork. The guac tasted smoky from the air. Was that real? Maybe. Felt real.
Want something you can drizzle instead of scoop? I road-tested three versions of a silky avocado sauce in this piece: I tried avocado crema three ways—my real-world review. It’s the perfect cousin to this guac.
Taste and Texture, Plain and Simple
It’s creamy with little bites. Bright from the lime. Fresh from the cilantro. The salt ties it all together. When the avocados are perfect—slightly soft, not mushy—the taste pops. You get this smooth, mellow base and a little green spark. I don’t miss the onion at all.
If you're curious how adding ingredients like onion or jalapeño might tweak the flavor profile, this Perfect Guacamole walkthrough breaks down tasty variations.
Tiny Tips That Help a Lot
- Picking avocados: They should give a little when you press near the tip. Not too soft. No big dents.
- Need to ripen them? I toss them in a paper bag with a banana for a day. Works like a charm.
- Salt note: Morton kosher tastes saltier than table salt. Add a bit, taste, and add more only if you need it.
- Cilantro wash: Pat it dry well. Wet leaves water down the guac.
- Browning fix: Press plastic wrap right on the surface. Or, cover with a thin layer of cold water, chill, then pour the water off and stir before serving. Wild, but it works.
What I Love
- Four things. That’s the whole list.
- Fast. I can make it during halftime and not miss the big play.
- It goes with everything—chips, tacos, grilled chicken, even scrambled eggs.
- Easy to scale. One avocado for a snack. Six for a crowd.
What’s Not So Great
- It browns if it sits. Looks a bit sad after a few hours, even if it still tastes fine.
- Cilantro haters will hate it. I get it. If that’s you, skip it and add more lime.
- Lime strength varies. Sometimes one lime isn’t juicy enough. Keep a second one ready.
My Go-To Ratio (For Two People)
- 2 avocados
- 1 lime
- 1/4 cup cilantro
- 1/2 teaspoon kosher salt
This makes a cozy bowl for chips and a few tacos.
On busy low-carb weeks when I need dinner to handle itself, I lean on my crock pot and mix this guac with the finished meal. I rounded up the dishes that actually worked in my taste test: My real-life review: keto slow cooker recipes that actually work. Pair one of those mains with this fresh bowl of guac and you’re good to go.
The Verdict
I rate this 4.5 out of 5. It’s simple, fresh, and fast. When I want clean guac with big avocado flavor, this is the recipe I reach for. I’ve tried the fancy versions with onions and tomatoes. Good, sure. But this one gets me from hungry to happy in five minutes flat. And honestly, that wins most nights.
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