One avocado guacamole is what you make when you have one lonely, ripe avocado sitting on your counter, begging to be transformed into a silky, buttery guac.
Imagine this: a creamy avocado mixed with a squeeze of fresh lime juice for a tangy kick, a sprinkle of finely diced red onion for a little crunch, garlic because who doesn't like that, a hint of warming cumin, and some juicy, sweet cherry tomatoes, and you've got guacamole that's hard to resist!
This easy small-batch guacamole can be shared, but you'll find it difficult not to eat the whole thing by the spoonful yourself (or maybe that's just me!).
Also, let me remind you the next time you make a big batch of ground beef chili, to include this guacamole along with all the other chili toppings.
So, pile those chips into a bowl and prepare to dip, scoop, and devour.
For other creamy dips you'll love, try my kidney bean hummus and hummus without garlic.
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Ingredients
You'll need the following ingredients to make this easy, homemade guacamole using one avocado:
Ingredient Notes
- When choosing a ripe avocado (the most common type being Hass), look for dark, almost black skin.
- When gently squeezed, a ripe avocado will yield to slight pressure. If it's hard, it's not ripe.
Find the detailed recipe below.
Substitutions & Variations
- Substitute diced white onion for the red onion. I've even used green onion in a pinch, and it's delicious too.
- Lemon juice will work well in place of lime juice; the acidity of lime juice preserves the guacamole more than it adds flavor to this recipe.
- I like guacamole with tomatoes because of their flavor and the bright color they add. However, you can omit them if you like, as traditional guacamole does not include them.
- I've chosen to make this guacamole without cilantro, though you can certainly add this herb. Fun fact: many people find cilantro takes like soap).
- Add jalapeños, serrano chiles, or even cayenne pepper for a spicier version.
How to Make Easy One Avocado Guacamole
Step-by-Step Instructions
Start with a ripe avocado and a few savory ingredients, and you'll have homemade guacamole in about 10 minutes.
Add avocado to bowl:
Wash the avocado and cut it in half lengthwise around the pit. Twist the two halves in opposite directions to separate them. Carefully tap the knife’s blade into the pit so that it gets stuck. Twist the knife gently, and the pit should pop out and be attached to the blade.
Mash avocado:
With a fork, mash the avocado until almost completely smooth (or mash less if you like chunkier guacamole).
Add remaining ingredients:
Gently stir in the remaining ingredients.
Serve:
Serve immediately and enjoy with tortilla chips, on a burger, on a toast, or alongside a burrito.
Fun Fact
Americans eat 8 pounds of avocados from Mexico per person per year on average.
Helpful Hints
- If you buy an underripe avocado, you can speed up the ripening process by placing it in a paper bag (for a day or two) with an apple or banana. These fruits release ethylene gas, which helps the avocado ripen more quickly.
- If you make guacamole a couple of hours ahead, you can preserve it by pressing plastic wrap onto the surface. This will prevent the air from reaching the guacamole, oxidizing it, and turning it brown.
Make Ahead
- Guacamole is best eaten right away, though it will keep well for 2 hours if made ahead of time. To preserve its vibrant color, press a piece of plastic wrap onto the surface (as pictured above), which will prevent oxidization.
Recipe FAQs
Gently remove the small nub at the top of the avocado. The avocado is ripe if it comes off easily and you see green underneath. It isn't ripe if the stem doesn't come off easily. If the area beneath is brown, it's overripe.
When your avocado is ripe, put it in the fridge for up to seven days. That way, you have a ripe avocado whenever the craving for guacamole strikes.
📝 Recipe Card
How to Make Guacamole with One Avocado (small batch)
Equipment
- chef's knife
- spoon
- measuring spoons
- small bowl
- fork
Ingredients
- 1 (8 ounce) ripe avocado , preferably a Hass avocado
- 1 tablespoon red onion, finely diced
- 1 tablespoon cherry tomato, finely diced
- 2 teaspoons lime juice
- ½ teaspoon garlic, finely minced
- ¼ teaspoon ground cumin
- ⅛ teaspoon table salt
Instructions
- Add avocado to bowl: Wash the avocado and cut it in half lengthwise around the pit. Twist the two halves in opposite directions to separate them. Carefully tap the knife’s blade into the pit so that it gets stuck. Twist the knife gently, and the pit should pop out and be attached to the blade.1 (8 ounce) ripe avocado
- Mash avocado: With a fork, mash the avocado until almost completely smooth (or mash less if you like chunkier guacamole).
- Add remaining ingredients: Gently stir in the remaining ingredients.1 tablespoon red onion, 1 tablespoon cherry tomato, 2 teaspoons lime juice, ½ teaspoon garlic, ¼ teaspoon ground cumin, ⅛ teaspoon table salt
- Serve: Serve immediately and enjoy with tortilla chips, on a burger, on a toast, or alongside a burrito.
Terry says
This is exactly what I was looking for. So good, easy, and perfect when you only want a small amount of guacamole- and no waste too.
Donna Poirier says
I’m glad you enjoyed the recipe Terry, thanks.