Authentic Mexican Guacamole with a Zesty Twist
This easy guac recipe gets a fresh twist with a chef’s trick: lime zest & olive oil. Boost flavor and keep your guacamole green for days!
or read on for step-by-step instructions with photos
A Zesty Twist on Traditional Guacamole
As a chef who spent two extended stints living in Mexico, I learned how to make authentic guacamole the traditional way—simple, fresh, and full of real flavor.
But back in my own kitchen, I added a small chef’s twist. A touch of lime zest and a drizzle of olive oil make this easy homemade guacamole even better. The zest adds citrus flavor without extra liquid, and the oil helps keep guacamole from turning brown.
Zest is one of my favorite ways to boost flavor in anything citrusy. Once I started adding it to guacamole, I never went back. Those essential oils in the lime rind bring out a deeper lime flavor you just don’t get from juice alone.
Why You’ll Love This Easy Homemade Guacamole
Citrusy twist: This zesty guacamole uses lime zest to add deeper citrus flavor and aroma without watering it down.
Traditional Mexican flavor: Like authentic guacamole recipes, we use avocados, lime, onion, garlic, jalapeño, tomato, and cilantro—no sour cream, cheese, or other fillers.
No browning for days: Olive oil and lime juice prevent guacamole from turning brown and keep it looking fresh. Plus, I’ll share my go-to storage tip to extend freshness even further.
What’s Ahead in This Traditional Guacamole Recipe
Pro Tips: How to zest citrus without bitterness and avoid watery guacamole.
Substitutions: Easy swaps for lime, cilantro, and how to make your guacamole milder.
Storage: How to keep guacamole fresh for 2–3 days without browning, plus freezer tips.
Serving Ideas: What to serve with guacamole besides tortilla chips.
FAQs: Answers to questions such as how to ripen avocados more quickly, what to use if you hate cilantro, and whether you can use lemon instead of lime in guacamole.
But first, I’ll walk you through this chunky Mexican guacamole recipe step-by-step with photos, so you can nail it on your first try.
Let’s get dipping!
What You’ll Need for This Easy Homemade Guacamole
Authentic Guacamole Ingredients
4 ripe avocados
1 plum tomato, diced
¼ large white onion, diced
1 jalapeño, finely chopped (deseeded for mild)
2 cloves garlic, finely minced
½ bunch fresh cilantro with stems, finely chopped
2 limes, zested and juiced
2 tablespoons extra virgin olive oil
salt & pepper, to taste
Equipment for Making Guacamole at Home
Knife & cutting board
Mixing bowl and spoon
Fork or hand masher
Microplane or fine grater for zesting limes
Makes: 3 cups Serves: 6 to 8
Prep: 15 min
How to Make The Best Guacamole
Step-by-Step with Photos
Step 1: Mash the avocados
Start by halving and pitting your avocados, then scoop the flesh into a mixing bowl. Use a fork or hand masher to mash them to your preferred consistency. I like to leave mine a little chunky—it gives the guacamole great texture.
Step 2: Prep and mix the guacamole ingredients
Prep the tomato, white onion, jalapeño, garlic, and cilantro. Add them to the bowl along with the lime zest and juice, olive oil, salt, and pepper. Then mix the guacamole ingredients until fully combined.
🌶️Chili tip: Deseed the jalapeño before chopping if you like your guacamole mild. If you’re not sure, save the ribs and seeds—you can always chop and stir them in after tasting if you want more heat.
Step 3: Season the guacamole and let it rest
Taste the guacamole and adjust the seasoning as needed with more salt, pepper, lime juice, or lime zest. I like to make mine pretty zippy—but be careful not to overdo the juice or it can get watery. If it’s starting to get thin and you want more citrus flavor, add extra lime zest instead.
You can eat the guacamole right away, but for the best flavor, cover and chill it in the fridge for a few hours to let the ingredients meld together. Press plastic wrap directly onto the surface before chilling to help keep the guacamole from turning brown.
My Tips for the Best Homemade Guacamole Dip
Keep guacamole from browning: Lime juice and olive oil both help slow oxidation in this guacamole recipe. For even better results, press plastic wrap directly onto the surface before refrigerating to block out air and keep your guac fresh and vibrant.
Zest limes before you juice: Always zest your limes before cutting and squeezing them—once juiced, it’s nearly impossible to zest them. Use a microplane and focus only on the green part of the peel. The white pith underneath is bitter and can throw off the balance of your guac.
Balance citrus without thinning the guacamole: Lime juice adds brightness, but too much can make your guacamole runny. If you want more citrus flavor without changing the texture, add extra lime zest instead.
Adjust guacamole texture: I like to keep my guac a little chunky for more bite and personality. If you prefer a smoother dip, mash the avocados more thoroughly and chop your mix-ins finely.
Let guacamole rest for better flavor: Even 30 minutes in the fridge helps the flavors meld (and mellows the sharpness of raw garlic and the grassy bite of fresh cilantro). It also firms up the guacamole dip slightly, making it better for scooping.
Easy Guacamole Ingredient Swaps and Substitutions
Lime zest & juice: Need a substitute for lime in guacamole? Try lemon or orange zest and juice for a citrusy twist. In a pinch, apple cider vinegar or white vinegar adds acidity—just be sure to use it sparingly so it doesn’t overpower the dip.
Onion: For guacamole without a strong onion flavor, stick with green onions or skip the onion altogether. You can also soak diced white onion in cold water for 10 minutes to mellow the bite.
Tomato: Don’t have a tomato, or want to switch it up? Try diced mango, pineapple, corn, black beans, or roasted red peppers. Each one brings a unique mix of sweetness, acidity, and texture to your guacamole.
Cilantro: If cilantro just tastes like soap to you, swap it out for fresh parsley, chives, or green onion. It’s an easy way to make no-cilantro guacamole while keeping it fresh and herbaceous.
Jalapeño: To adjust the spice level, swap in serrano for more heat, poblano for a milder kick, or green bell pepper for a completely mild guacamole. No fresh peppers? A dash of hot sauce, red pepper flakes, or cayenne will still do the trick.
Seasonings: Want to amp up the flavor? Add a pinch of ground cumin, chipotle powder, smoked paprika, or coriander—all great spices to try in guacamole.
Garlic: Prefer less bite? Swap raw garlic for roasted garlic or use a dash of garlic powder for a milder flavor.
How to Store Guacamole Without It Turning Brown
In the Fridge: Store leftover guacamole in an airtight container with plastic wrap pressed directly onto the surface for up to 3 days.
In the Freezer: You can freeze guacamole for up to 3 months. For best results, freeze it before adding fresh mix-ins like tomato, onion, jalapeño, or cilantro, since these break down and release water when thawed. Defrost overnight in the fridge, then stir well before serving.
How to Keep Guacamole Green: Pressing plastic wrap directly onto the surface is one of the most effective tricks to prevent guacamole from browning. You can also smooth the top of the dip and pour a thin layer of lime juice or water over it—just pour it off and stir before serving.
What to Eat With Guacamole (Other Than Chips)
Top your tacos, fajitas, and burritos: Add a big spoonful of guacamole to grilled flank steak burritos, portobello mushroom fajitas, or Mexican smash burger tacos. It adds rich creaminess and a citrusy kick to balance spicy, savory fillings.
Add it to appetizer platters: Guacamole is right at home on any snack board. Pair it with pico de gallo salsa dip, pinto bean dip, veggie sticks, and crackers—or serve it alongside easy microwave nachos.
Boost your bowls and salads: A scoop of guac adds creamy texture and healthy fats to any grain bowl or fresh salad. Try it with a kale and chickpea power salad, marinated green bean salad, or roasted Mediterranean veggie bowls.
Eggs Benedict with a twist: Try layering guac on an English muffin under your poached egg and topping it with this easy hand blender hollandaise sauce for a savory, Mexican-inspired brunch.
Make protein-packed snacks: Top halved kettle-boiled eggs with guac and white vinegar pickled red onions for a quick, savory snack that's full of flavor.
Brighten up chili night: Use guacamole as a cool, creamy topping for a big bowl of chunky chilli con carne along with a sprinkle of green onions and grated cheddar.
Pair it with the perfect drink: Guacamole is made for cocktail hour snacking. Pair it with a refreshing spicy mezcalita cocktail, a cold Mexican beer, or sip tequila with a savory sangrita chaser for a fun Mexican twist.
Leftover guacamole idea: Use leftover guac as a creamy, dairy-free substitute in recipes such as healthy egg salad without mayo, pasta salad, or potato salad—perfect for a quick lunch or snack.
Homemade Guacamole Recipe FAQs
How to keep guacamole from turning brown?
To keep guacamole from turning brown, press plastic wrap directly onto the surface before sealing the container. This blocks air, which causes oxidation and browning. The lime juice and olive oil in this guacamole recipe also help preserve color.
If you’d rather skip plastic, smooth the top of the dip and pour a very thin layer of lime juice or water over it—then drain and stir before serving.
These simple tricks help keep guacamole green and fresh-looking for up to 3 days.
Can I freeze guacamole?
Yes, you can freeze guacamole. For the best texture, freeze just the mashed avocado base with lime juice, olive oil, garlic, and salt. Skip the fresh mix-ins like tomato, onion, jalapeño, and cilantro—they tend to get mushy and watery once thawed.
Scoop into a zip-top freezer bag or airtight container, press out any air, and freeze for up to 3 months. Thaw in the fridge overnight and stir in fresh ingredients before serving for the best homemade guacamole flavor.
Can you use lemon instead of lime in guacamole?
Yes, you can use lemon instead of lime in guacamole. Lemon adds a similar acidity, though it’s slightly sweeter and less sharp than lime. The juice and zest still brighten the dip and balance the rich avocado.
If you’re out of citrus altogether, try a splash of white or apple cider vinegar—but use it sparingly so it doesn’t overpower the guac.
What is a good substitute for cilantro in guacamole?
A good substitute for cilantro in guacamole is fresh parsley, green onions, or chives. These herbs add a fresh, herbal flavor without the soapy aftertaste some people get from cilantro.
Use one or mix a few to keep your no-cilantro guacamole flavorful and vibrant.
Why does my guacamole taste bland?
If your guacamole tastes bland, it likely needs more salt or acid. Add another squeeze of lime juice and a pinch of salt, stir, and taste again.
Want extra citrus flavor without watering it down? Add more lime zest. It gives a bold, aromatic kick and is one of my favorite ways to make zesty guacamole that pops.
How to ripen avocados more quickly for guacamole?
To ripen avocados quickly for guacamole, place them in a brown paper bag with a ripe banana or apple. These fruits release ethylene gas, which speeds up the ripening process—usually within 1 to 2 days at room temperature.
You may have heard of microwaving avocados to soften them, but I don’t recommend it. While it can make them feel softer, it literally cooks the avocado. You’ll miss out on the buttery, nutty flavor of a naturally ripened avocado and end up with bland, mushy, or even rubbery flesh—not ideal for guac.
How many avocados per person for guac?
Plan on ½ to 1 avocado per person when making guacamole. It depends on how big the avocados are and what else you’re serving. This guacamole recipe uses 4 large avocados and makes about 3 cups—enough for 6 to 8 people.
If you're hosting, consider rounding up your avocado count! Leftover guac is perfect on toast, in wraps, or as a creamy base for egg or potato salad.
That’s it—happy guacamole dipping!
Zesty guacamole is the ultimate flavor booster. This easy guacamole recipe with lime zest and olive oil brings bold citrus flavor and keeps its vibrant green color longer than most. It’s the kind of dip you’ll want to spread on everything, not just scoop with chips.
Leftover guacamole is the perfect sandwich spread. I slathered mine on a toasted ciabatta roll with grilled chicken, crispy bacon, juicy tomato, and creamy goat cheese (pictured above). It was incredibly messy—and totally worth it.
No matter how you enjoy it, this will be your new go-to guacamole recipe. Try it as a dip, spread, or taco topping—you really can’t go wrong. Once you taste that pop of lime zest, you might be hooked for life.
Pin this Guacamole Recipe for Later!
Easy Guacamole Recipe with Lime Zest
This authentic guacamole recipe with lime zest is bold, fresh, and fast—perfect for tacos, snack boards, or party spreads!
Makes: 3 cups Serves: 6 to 8 Prep: 15 min
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb
Traditional Guacamole Ingredients
4 ripe avocados
1 plum tomato, diced
¼ large white onion, diced
1 jalapeño, finely chopped (deseeded for mild)
2 cloves garlic, finely minced
½ bunch fresh cilantro with stems, finely chopped
2 limes, zested and juiced
2 tablespoons extra virgin olive oil
salt & pepper, to taste
Quick Instructions for This Guacamole Recipe
Mash the avocados. Halve the avocados, remove the pits, and scoop the flesh into a mixing bowl. Use a fork or hand masher to mash them to your preferred consistency—I like mine a little chunky for texture.
Prep and mix the guacamole ingredients. Dice the tomato, onion, and jalapeño; finely mince the garlic; and chop the cilantro. Add everything to the bowl along with the lime zest, lime juice, olive oil, salt, and pepper. Mix until fully combined and well distributed.
Taste guacamole and chill before serving. Taste your guacamole and adjust seasoning with more salt, lime juice, or zest if needed. For the best flavor, press plastic wrap directly onto the surface and chill for 30 minutes to let the flavors meld and keep the guac vibrant and green.
Top Tips for the Best Homemade Guacamole
Control the heat level: For a milder guacamole, deseed the jalapeño before chopping. Not sure how spicy you like it? Save the seeds and ribs—you can always chop and stir them in after tasting.
Get the best texture and citrus balance: Lime juice adds brightness, but too much can thin the guacamole dip. For extra citrus flavor without changing the texture, add more lime zest instead.
Keep guacamole green longer: Store guacamole by pressing plastic wrap directly onto the surface to block air and prevent browning. You can also smooth the top and pour a thin layer of lime juice or water over it—just pour it off and stir before serving.
For more, check out my tips, substitutions, how to store, serving ideas, and FAQs!
Did you try this easy guacamole recipe?
I’d love to hear how it went—or how you made it your own. Please leave a comment below or tag @onecreativecook on Instagram if you share your guac!
More Dip Recipes You’ll Love
Vegan white bean dip: This plant-based white bean dip comes together in minutes—no food processor needed—and doubles as a sandwich spread.
Roasted jalapeño garlic aioli: Smoky, garlicky, and thick—this blender-friendly aioli is perfect with fries, veggie sticks, or grilled shrimp.
Authentic zhoug herb dip: This spicy Middle Eastern condiment adds spicy, herby flavor to hummus, labneh, or any creamy dip—also great straight with pita.
Fresh Mexican pico de gallo dip: Bright, fresh, and full of crunch—perfect for scooping with chips, spooning over nachos, or layering into party dips.
Quick pinto bean dip: Smooth, savory, and fully vegan—this healthy dip brings big flavor without the dairy and works as a dip, taco base, or spread for wraps.
