Guacamole - Food & Nutrition Magazine - Stone Soup
Photo by Tara Rochford

This guacamole recipe is the recipe I’ve used for more years than I can count! It is a fool-proof way to make the absolute best guacamole.

Guacamole Tips

You want to make sure to pick the perfect avocados. They should be firm, but give just a little when you press your thumb into them. If you buy them at the store like this, but don’t want to make guacamole or use the avocados that day, you can place them in the fridge to halt the ripening process. If you buy them and they are rock hard, placing them near bananas and in a paper bag will help them ripen quicker.

Adding the lime juice at the beginning of the guacamole process helps to make it easier to smash the avocado.

I love having pieces of tomato in my guacamole, but if that’s not your style you can leave that part out.

GuacamoleGuacamole -


  • 2 avocados
  • 1 teaspoon minced garlic
  • Dash of onion powder
  • Salt and pepper to taste
  • 1 lime, juiced
  • 1 small tomato, chopped
  • ¼ cup white onion, chopped


Cut avocados in half lengthwise and scoop the “meat” out with a spoon and discard the shell and pit.

Put the avocado in a bowl and mix in minced garlic, onion powder, salt, pepper and lime juice to taste (if using a fresh lime use both halves).  Mash together with a potato masher.

Gently mix in tomato and onion.

Taste and adjust seasonings as needed. Enjoy!!

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Tara Rochford
Tara Rochford, RDN is a dietitian, author and blogger based in Indianapolis, IN. She shares recipes (many of which are low FODMAP) and tips for living a healthy life on her blog and she teaches cooking classes in her community. Follow her on instagram facebook on her Tara Rochford Nutrition page.