A proper guacamole shouldn’t need a trip to a specialist shop or a set of American cup measures. This is a simple, foolproof guacamole recipe written for UK kitchens — everything is in grams and spoons, the ingredients are all on the shelves at Tesco, Sainsbury’s, Aldi or Waitrose, and it comes together in about ten minutes with nothing more than a fork and a bowl.
Ready in 10 minutes · Serves 4 as a dip · No cooking required
Why this recipe works
Most guacamole goes wrong in one of two ways: the avocados aren’t ripe, so it ends up bland and lumpy, or it gets over-blitzed into a smooth green paste. Good guac sits in between — creamy but with a bit of texture — and it’s sharp, fresh and properly seasoned. Get the avocados right and the rest takes care of itself.
A quick note on coriander: in the UK we call it coriander (leaf), not cilantro, which is the American name for the same herb. If you’re one of the people for whom coriander tastes of soap, leave it out entirely — the recipe still works beautifully.
Ingredients
- Ripe Hass Avocados: Creamy with bumpy dark skin for rich texture.
- Fresh Lime Juice: Adds bright citrus tang to balance the richness.
- Red Onion: Very finely chopped to provide a crisp bite.
- Ripe Tomato: Deseeded and diced for a fresh, juicy element.
- Green Chilli: Finely chopped jalapeño brings a subtle spicy kick.
- Fresh Coriander: Chopped herb that delivers a distinct, classic freshness.
- Fine Salt: Enhances all the natural flavors in the dip.
- Garlic Clove: Crushed gently to add an optional savory depth.
How to pick and ripen avocados in the UK
UK supermarkets almost always sell avocados rock hard, which is the single biggest reason guacamole disappoints. A ripe avocado should yield to gentle pressure in your palm — not your fingertip, which bruises it — and feel heavy for its size.
To ripen hard ones, leave them in a fruit bowl with a banana or apple for two to three days; the ethylene gas the fruit gives off speeds things up. If you’re in a hurry, many shops sell “ripe and ready” packs near the salad bar — worth the small premium when you’re making this the same day. For more on prepping the fruit cleanly, see our guide on how to cut an avocado.
Method
Step 1: Cut around each one lengthways, twist apart, and remove the stone. Scoop the flesh into a bowl with a spoon.
Step 2: Pour in the lime juice and the ½ tsp of salt straight away, then mash with a fork. The acid stops the avocado browning and seasons it from the start. Keep it slightly chunky — don’t mash to a purée.
Step 3: Fold in the red onion, tomato, chilli, coriander and crushed garlic if using. Stir gently so the tomato doesn’t break down. This is the step people skip and shouldn’t. It almost always needs a little more salt and a squeeze more lime. Add more chilli if you like it hot.
Step 4: While it’s at its freshest and greenest.
Tips for the best result
The acid does double duty — it brightens the flavour and slows the browning, so don’t be shy with the lime. Season in layers rather than all at once, tasting as you go, because avocados vary a lot in size and richness. And resist the food processor: a fork gives you the right rustic texture, whereas a blender turns it into something closer to a smooth dip than guacamole.
Easy variations
You can take the base recipe in a lot of directions. For a milder version, leave out the chilli and garlic — good if you’re serving children. For something richer and creamier, mash in a tablespoon of soured cream or Greek yoghurt. If you like it smoky, a pinch of smoked paprika or chipotle paste works well, and a handful of sweetcorn or diced mango adds a fresh, sweet contrast for summer. It also makes a great topping for air fryer nachos when you want something more substantial.
What to serve with guacamole
Tortilla chips are the obvious partner, but guacamole is far more versatile than that. It’s excellent piled onto toast with a poached egg, spooned over chicken fajitas or a chilli, dolloped onto a baked jacket potato, or served as a dip alongside cucumber, pepper and carrot sticks for something lighter. Pair it with a batch of homemade salsa for a proper sharing spread.
How to store guacamole
Guacamole is best eaten the day it’s made, but it will keep in the fridge for up to two days in an airtight container. The trick to stopping it browning is to press a piece of cling film directly onto the surface so no air can reach it, or to smooth over a thin layer of lime juice or water before sealing. Give it a good stir before serving. Freezing isn’t recommended — the texture goes watery once defrosted.
Frequently asked questions
Can I make guacamole without coriander? Yes. Simply leave it out — the lime, onion and chilli carry plenty of flavour on their own. This is the version to make if coriander tastes soapy to you.
Lime or lemon — does it matter? Lime is traditional and gives a sharper, more authentic flavour, but lemon is a perfectly good substitute if it’s what you have in.
How do I stop guacamole going brown? Browning is caused by air. Keep plenty of lime juice in the mix, press cling film right onto the surface when storing, and make it as close to serving time as you can.
How many avocados per person? Roughly one ripe avocado serves two people as a dip. This recipe uses three avocados to serve four comfortably.
More Easy Recipes
If you enjoyed this guacamole, here are more easy dips, sides and Mexican-inspired recipes from Fork To Spoon:
- Homemade Salsa — fresh, chunky and ready in minutes; the natural partner to guacamole.
- Air Fryer Nachos — load them up with this guac for the ultimate sharing plate.
- Air Fryer Chicken Fajitas — spoon guacamole straight on top.
- Pico de Gallo — a fresh tomato salsa that sits beautifully alongside.
- Restaurant-Style Queso Dip — creamy, cheesy and another crowd favourite.
- How to Cut an Avocado — the prep basics for perfect guac every time.
- Black Bean Dip — an easy, protein-packed dip for the same spread.
Made this? It scales up easily for a party — just keep the lime and salt generous and taste as you go. For more easy dips and sharing plates, browse the rest of our appetiser recipes.
Guacamole Recipe (UK)
Description
Ingredients
- 3 ripe avocados, Hass, about 450 g flesh
- 1 lime, juiced (about 2 tbsp)
- ½ small red onion, very finely chopped (about 40 g)
- 1 small tomato, deseeded and diced (about 80 g)
- 1 small green chilli, deseeded and finely chopped
- 1 tbsp coriander, chopped (about 10 g)
- ½ tsp fine salt, plus more to taste
- 1 garlic clove, crushed (optional)
Instructions
- Halve and stone the avocados. Cut around each one lengthways, twist apart and remove the stone. Scoop the flesh into a bowl with a spoon.
- Add the lime and salt first. Pour in the lime juice and the ½ tsp of salt straight away, then mash with a fork. The acid stops the avocado browning and seasons it from the start. Keep it slightly chunky — don’t mash to a purée.
- Stir through the rest. Fold in the red onion, tomato, chilli, coriander and crushed garlic if using. Stir gently so the tomato doesn’t break down.
- Taste and adjust. It almost always needs a little more salt and a squeeze more lime. Add more chilli if you like it hot.
- Serve straight away while it’s at its freshest and greenest.
Equipment
- Mixing Bowl
- Fork
- Knife
- chopping board
Notes
- Avocados: Hass (small, dark, bumpy skin) give the creamiest result. They should yield to gentle pressure in your palm. To ripen hard ones, leave them with a banana for two to three days.
- No coriander? Leave it out — the lime, onion and chilli carry the flavour. Make this version if coriander tastes soapy to you.
- Lime vs lemon: Lime is traditional and sharper, but lemon works at a pinch.
- Make it milder: Skip the chilli and garlic for a child-friendly version.
- Make it creamier: Mash in a tablespoon of soured cream or Greek yoghurt.
- Storage: Best eaten the day it’s made. Keeps up to 2 days in the fridge — press cling film onto the surface to stop browning. Don’t freeze; the texture turns watery.
Nutrition
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