Easy Guacamole Without Cilantro (Fresh & Creamy)
Servings: 3 portions
Calories: 117kcal
A fresh, vibrant guacamole made without cilantro! Rich ripe avocados, sweet onion, and juicy tomatoes are blended with extra virgin olive oil and finished with fresh flat-leaf parsley and lime juice. Naturally vegan and ready in 10 minutes.
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Equipment
- 1 Medium mixing bowl
- 1 Immersion blender (stick blender) or a sturdy fork/potato masher
- 1 chef’s knife & cutting board
- 1 Citrus juicer
- 1 Silicone spatula or wooden spoon
Ingredients
- 3 pieces avocados ripe, medium
- 1 piece yellow onion small size, finely diced (or red onion)
- 1 piece tomato ripe, seeded and diced
- 1 piece lime fresh, juiced
- ½ bunch parsley finely chopped (leaves only, stems discarded)
- 2 tablespoon olive oil extra virgin
- 1 teaspoon sea salt fine, adjust to taste
- ½ teaspoon ground pepper freshly ground
Instructions
- Scoop the Avocados: Cut the avocados in half lengthwise and remove the pits. Scoop the flesh with a spoon directly into a medium mixing bowl.
- Combine Base: Add the finely diced yellow onion and 1 to 2 tablespoons of extra virgin olive oil to the bowl with the avocados.
- Pulse Blend: Insert the stick blender and pulse in short 1- to 2-second bursts. Blend just until a thick, creamy paste forms with small chunks of avocado still intact. Do not over-blend into a liquid purée.
- Fold in Fresh Ingredients: Add the diced Roma tomato, finely chopped parsley, fresh lime juice, sea salt, and black pepper. Switch to a spatula or wooden spoon and fold gently until evenly incorporated.
- Taste and Adjust: Dip a chip or cracker to test. Add another pinch of salt or an extra squeeze of lime juice if desired.
- Chill and Serve: Cover and place in the refrigerator for 10 to 15 minutes to allow the flavors to meld before serving with tortilla chips, crackers, or crusty bread.
Video
Notes
- Prevent Browning: Oxygen causes cut avocado to oxidize. Store leftovers in an airtight container with a piece of plastic wrap pressed directly against the surface of the guacamole, removing all air pockets. Keeps fresh for up to 48 hours.
- Onion Variations: For a sweeter flavor and a pop of color, substitute yellow onion with finely chopped red onion.
- Add Heat: Fold in ½ finely minced jalapeño or serrano pepper with the tomatoes if you prefer a spicy kick.
- No Blender? Simply mash the avocado, onion, and olive oil with a potato masher or dinner fork for a more rustic, chunky texture.
Nutrition
Calories: 117kcal | Carbohydrates: 8g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 785mg | Potassium: 236mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1157IU | Vitamin C: 28mg | Calcium: 35mg | Iron: 1mg
