Gluten-Free, Vegan Guacamole


If there are taco chips out, nine times out of ten they are going to be enjoyed with some guacamole. This satisfying, creamy dip is a staple in my house, especially during the summer month when all the ingredients can come straight from the garden.

It’s fantastic on its own and fantastic as a topping. It can be both a star and in the chorus, if you catch my drift.

Helpful hint: If you like chunkier guac, be careful not to over-mash the ingredients.

And preferably serve at a party where no one likes guacamole, leaving it all to yourself! Like they say, the more the merrier, right? :)



  • 3 Haas avocados, halved, seeded, peeled and roughly chopped
  • 2 Roma tomatoes, seeded and diced
  • 3/4 medium red onion, diced
  • 1 clove garlic, minced
  • 1 tbsp cilantro, chopped
  • 1/2 jalapeño pepper, seeded and finely chopped
  • Juice of 1 lime
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cayenne


  1. In a large bowl, combine avocado pieces, lime juice, salt, pepper, cayenne.
  2. Mash with a potato masher or back of a fork, until desired consistency. Fold in tomatoes, onions, garlic, jalapeño and cilantro.
  3. Allow guacamole to rest at least 15 minutes for flavor to infuse before serving.

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