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    Home » Keto

    Best Ever Guacamole + How To Keep Guacamole From Turning Brown

    Published: Apr 15, 2019 Updated: Nov 3, 2020 By: Cassidy Stauffer May earn from affiliate links.

    Jump to Recipe Print Recipe
    Pinnable Image of Guacamole

    This is the best ever guacamole recipe! It's simple to make, only uses a handful of fresh ingredients, and doesn't turn brown - thanks to a simple, less-known method. 

    Overhead shot of guacamole in white bowl
    overhead shot of guacamole in white bowl

    Using only 5 fresh ingredients, this guacamole doesn't get any tastier or easier!

    This is a staple at my house for taco night and as a side for any gathering. I've been making this recipe for years and it's always a huge hit and everyone asks for the recipe.

    Jump to:
    • Tips to make the perfect guacamole
    • How to keep guacamole from turning brown
    • 🔪 Easy instructions
    • Looking for more recipes?
    • 📖 Recipe
    • 💬 Comments

    Tips to make the perfect guacamole

    • Use equal parts very finely chopped tomatoes, cilantro, and onion.
    • Feel free to use a food processor for the onion, cilantro, and jalapeno. However, you'll need to chop the tomatoes by hand because they'll turn to much in the food processor!
    • Don't puree or over-mash the avocado. It's much better with some chunks of avocado.
    • When picking out avocados, they should be firm with a slight give. Also, look for avocados that still have the stem attached. If the stem is missing, it's more likely the avocados have brown spots on the inside.
    • If your lime is hard and you're not getting much juice out, pop it in the microwave for 10-15 seconds. This will make it much easier to get the juice out!
    • Please use fresh lime juice, the reconstituted stuff just isn't the same!

    How to keep guacamole from turning brown

    The only problem I've ever had with guacamole is that it turns brown SO fast! Whatever we don't eat (which isn't usually much, but still!) ends up getting tossed.

    Then, I came across a method that claimed to keep the guacamole green for days!

    I was extremely skeptical because I've tried so many tricks to keep it green - leave in the pit, add more lime juice, cover it with plastic wrap, etc.. But none of them worked until now!

    The trick is to scoop out the flesh of the avocados and soak them in saltwater for about 10 minutes!!!

    No joke, the picture below is my avocado after sitting in the fridge 2 whole days!!! Can you believe it!?! Sure, it's not bright green - but it's not a yucky brown either!!!

    Guacamole after being in the fridge 2 days
    guac after being in fridge 2 days

    🔪 Easy instructions

    Avocado halves soaking in a bowl of warm saltwater
    avocados soaking in warm saltwater

    Fill a large bowl with warm/hot water and stir in 1 Tbsp. Sea Salt. The water needs to be just hot enough to dissolve the salt.

    Cut the avocados in half, remove the pit, and scoop out the flesh. Place the flesh of the avocados in the saltwater while you prepare the rest of the ingredients.

    Chopped onion, cilantro, and tomatoes on a cutting board
    chopped onion, cilantro, and tomatoes on cutting board

    Very finely chop equal parts cilantro, onion, and tomatoes. For 5 avocados, I use ½ cup each. This roughly comes out to around ½ onion, 1 medium tomato, and ¼ of a bunch of cilantro.

    You can also add a chopped and seeded jalapeno, but we don't like our guac spicy so I usually leave it out.

    Avocado mashed in a shallow white bowl
    smashed avocado in white bowl

    Remove the flesh of the avocados from the saltwater and place them in a large, shallow bowl. Use 2 forks or a potato masher to mash. Do not over mash.

    Then, add the juice of ½ a lime, ⅛ tsp. garlic powder, and ¼ tsp. Sea Salt. And please, don't use the reconstituted lime juice, it just isn't the same!

    Sideshot of guacamole in white bowl with corn chips
    close up of guacamole in white bowl

    Stir in the chopped onion, tomatoes, cilantro, and jalapeno (if using). Taste and add additional salt or lime juice if needed.

    If you have any leftover, cover with plastic wrap. The guacamole will stay green for up to 2 days in the fridge.

    Looking for more recipes?

    I think you'll love these....

    • Keto Tortillas from my Keto Breads Cookbook!
    • Chimichangas
    • Chicken Ranch Tacos
    • Keto Avocado Chocolate Pudding {Paleo & Dairy-Free Options}

    Or if you're looking for a tropical twist on your classic guac recipe, check out this Pineapple Guacamole from One Lovely Life!

    If you’ve tried this method of How To Keep Guacamole From Turning Brown or any other recipe on the blog please let me know in the comments below!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to!

    📖 Recipe

    square overhead shot of guacamole in bowl

    Best Ever Guacamole + How To Keep Guacamole From Turning Brown

    This is the best ever guacamole recipe! It's simple to make, only uses a handful of fresh ingredients, and doesn't turn brown - thanks to a simple, less-known method. 
    4.72 from 7 votes
    Print Pin SaveSaved!
    Add to Meal PlanGo to Collections
    Cuisine: Mexican
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 8 servings
    CALORIES :210kcal
    CARBS :13g
    FIBER :8g
    Author: Cassidy Stauffer

    Ingredients

    • 5 Medium Avocados - ripe
    • 1 tablespoon Sea Salt
    • ½ Cup Onion - finely chopped, around ½ large onion
    • ½ Cup Tomatoes - finely chopped, around 1 medium tomato
    • ½ Cup Cilantro - finely chopped, around ¼ of a bunch
    • 1 Jalapeno - seeded and finely chopped, optional
    • ¼ tsp. Sea Salt - + more to taste
    • 1 Lime - juiced
    • ⅛ tsp. Garlic Powder
    Prevent your screen from going dark

    Instructions

    • Fill a large bowl with hot water - warm enough to dissolve the salt. Add 1 Tbsp. of sea salt and stir to combine.
    • Cut the avocados in half, remove the pit and scoop out the flesh with a spoon. Place the flesh in the saltwater and set aside to soak at least 10 minutes.
    • Finely chop the onion, tomatoes, cilantro, and jalapeno (if using). Set aside.
    • Remove the flesh of the avocados from the saltwater and place them in a large, shallow bowl. Use 2 forks or a potato masher to mash the avocados. Do not over-mash.
    • Add the ¼ tsp. sea salt, juice of ½ lime, and garlic powder. Then, stir in the chopped onions, tomatoes, cilantro, and jalapeno.
    • Taste and add more salt and lime juice if needed (I almost always add more salt and lime juice). Serve. 
    • To store, cover in plastic wrap and store in the fridge for up to 2 days.

    Add Your Own Notes

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    Notes

    • Use equal parts of very finely chopped tomatoes, cilantro, and onion.
    • Feel free to use a food processor for the onion, cilantro, and jalapeno. However, you'll need to chop the tomatoes by hand because they'll turn to mush in the food processor!
    • Don't puree or over-mash the avocado. It's much better with some chunks of avocado.
    • When picking out avocados, they should be firm with a slight give. Also, look for avocados that still have the stem attached. If the stem is missing, it's more likely the avocados have brown spots on the inside.
    • If your lime is hard and you're not getting much juice out, pop it in the microwave for 10-15 seconds. This will make it much easier to get the juice out!
    • Please use fresh lime juice, the reconstituted stuff just isn't the same!
    • For keto, my favorite store-bought keto tortilla chips are WILDE!

    Nutrition

    Calories: 210kcal | Carbohydrates: 13g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 942mg | Potassium: 659mg | Fiber: 8g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 19.4mg | Calcium: 20mg | Iron: 0.8mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

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    1. Phyllis Rozier says

      December 14, 2021 at 1:34 pm

      Hi there, can you break down the nutritional content for 2 servings?

      Reply
      • Cassidy Stauffer says

        December 14, 2021 at 1:51 pm

        Hi Phyllis!

        The nutritional content is at the bottom of the recipe card and is for 1/8th of the recipe. I hope this helps!!!

        XO,
        Cassidy

        Reply
    2. Carly says

      February 28, 2021 at 11:04 pm

      5 stars
      I just tried this recipe and it's delicious! I am so excited about this salt water trick! It worked wonderfully and the guac looks beautiful! I added one cored and seeded jalapeno and tasted zero heat, which I would like. This would be perfect for company if you aren't sure who likes heat, but I'm going to try to add some more heat for myself. Maybe I'll just mix in the jalapeno seeds? Thank you!

      Reply
      • Cassidy Stauffer says

        February 28, 2021 at 11:22 pm

        Oh YAY, I'm so excited you liked it and you liked my trick!! And yes, jalapeno seeds would add a bit of heat 🙂

        XO,
        Cassidy

        Reply
    3. DEBERA A LOVIN says

      February 23, 2021 at 5:05 am

      Sounds wonderful will try soon. I swear I watched a cooking show on HGTV not long ago and halfway listenting, there is a way to keep avacados from turning brown and it has to do with a use of a microwave. I have searched and searched for this episode and was wondering if anyone reading this has also heard of this method? reply to zdlovin at yahoo dot com if you have! THANKS.

      Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

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