Homemade Guacamole Without Tomatoes

Homemade Guacamole Without Tomatoes is a tomato-free guacamole recipe that brings out the best of buttery, nutty, ripe avocados with a balance of zesty, freshly squeezed lime juice and a combination of fresh, chopped herbs. Serve it alongside tortilla chips and 5 Layer Bean Dip or with Oven-Baked Beef Burritos or Pinto Bean Chili and Easy Mexican Fried Rice and enjoy a vibrant and delicious guacamole experience!

⭐ Why You'll Love Homemade Guacamole Without Tomatoes

🥑 Ingredients to Have on Hand

Guacamole Without Tomatoes is full of fresh flavor and includes a few herbs that you may not have used in guacamole before. But combined they offer an incredible wow factor.

Avocados: This recipe calls for 2 large avocados, so depending on the size of avocados available you may need to adjust the number that you use. Look for avocados that are about 8 ounces each in weight.

Fresh Herbs: Combine fresh dill with mint and cilantro and enjoy a whole new flavor for your guacamole.

Lime Juice: This adds freshness and a touch of citrus, the lime juice also helps to keep the mashed avocado from turning brown.

Balsamic Vinegar: Here's a secret little ingredient in guacamole, because no one is expecting to find balsamic vinegar here! But balsamic vinegar helps to balance out the fresh herbs and the zesty lime juice with the creamy avocado.

Scroll to the recipe card below for a full list of ingredients and measurements.

📖 Substitutions

The great thing about making homemade guacamole is you can adjust the amount of nearly every ingredient to suit your family's tastes and preferences.

Homemade Guacamole Without Tomatoes has plenty of wow factor as-is, it's a creative guacamole recipe and not overly spicy so young children are likely to enjoy it.

Jalapeños: If your family enjoys a little heat in their guacamole like my family does, add a tablespoon of diced jalapeño peppers, fresh or pickled.

Shallots or Onions: I list both in the recipe card because it's your call on which to use. Shallots are slightly sweeter than even a sweet onion and have a more subtle flavor than onions. My favorite option is to use red onion in homemade guacamole but use whichever your family or guests will enjoy.

🥗 Step-by-Step Instructions

Step 1: Rinse the fresh dill, mint and cilantro. Pat dry with paper towels or a clean kitchen towel. Chop all three herbs into very small pieces. Chop the shallot or onion. (Photo #1) Mince the garlic cloves and optional jalapeño pepper. Set aside.

Step 2: Slice the avocado in half, from top to bottom and gently twist the two halves to separate. Remove the seed and with the peel intact, use a knife to slice the interior of the avocado into small chunks. Use a spoon to remove the avocado chunks from the peel and place them in a medium-sized bowl. (Photo #2)

Step 3: Slice the lime in half and squeeze all of the juice onto the fresh avocado in the bowl. Use a fork or a potato masher to smash the avocado to create a creamy consistency. It doesn’t need to be perfectly smooth. A few chunks of avocado are fine (and distinctively guacamole). (Photo #3)

Step 4: Add the chopped cilantro, dill, mint, garlic and onion to the bowl. Next add the balsamic vinegar, salt and pepper. Stir to combine and place in a small serving bowl. (Photo #4)

💭 Recipe FAQs

🌮 What to Serve with Homemade Guacamole Without Tomatoes

Use as a Dip: This is a classic dip for tortilla chips, pretzels, crackers, sturdy potato chips or fresh vegetables.

Enjoy as a Condiment: It's popular and delicious to serve guacamole with your favorite Mexican and Tex-Mex dishes like Easy Mexican Fried Rice, burritos, tacos, nachos, taco salad or fajitas.

Serve with Meat or Fish: It might seem a little unconventional, but fresh Guacamole Without Tomatoes is delicious served alongside grilled or baked protein such as tri-tip, beef pot roast or fish. Try it with Ivar's Copycat Fried Cod or Skillet Glazed Salmon in place of tartar sauce. Delicious!

🥣 Leftovers and Storage

The only downside to fresh guacamole, if it's possible to suggest a downside, is the dilemma of how to store leftovers yet keep the guacamole fresh.

I have some solutions to help with that!

Lime Juice: Avocados tend to turn brown shortly after you peel them, but fresh lime juice tends to slow the eventual browning.

When you choose avocados, look for ones that are soft to the touch and ripe, but not totally squishy. Overripe avocados may result in guacamole that spoils more quickly.

Pro Tip: To store leftovers and save or serve guacamole later, dash a few squeezes of lime juice on the top of the prepared guacamole and place plastic wrap directly on top of the surface then refrigerate. The plastic wrap will keep it picture-perfect (no browning) and totally fresh. It will store beautifully for several days.

Homemade Guacamole Without Tomatoes is a classic avocado dip, check out these additional dips, sauces and appetizers for more ideas and inspiration.

If you tried Easy Homemade Guacamole Without Tomatoes or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

Recipe

Easy Homemade Guacamole Without Tomatoes

Homemade Guacamole Without Tomatoes is a delicious tomato-free guacamole recipe that brings out the very best of the buttery, nutty, natural flavors of ripe avocados with a balance of zesty lime juice and a combination of fresh herbs.

5 from 35 votes

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Prep Time: 15 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

Calories: 116kcal

Author: Melinda O'Malley Keckler

Ingredients 

1x2x3x

• ▢ 2 large avocados - halved, pitted and peeled
• ▢ 2 tablespoons shallot, sweet onion or red onion - diced into very small pieces
• ▢ 2 cloves garlic - minced about one teaspoon of garlic
• ▢ 1 tablespoon cilantro - chopped
• ▢ 1 teaspoon mint - chopped
• ▢ 1 teaspoon fresh dill - chopped
• ▢ 1 lime - juiced
• ▢ ½ teaspoon balsamic vinegar
• ▢ ¼ teaspoon salt or to taste
• ▢ ¼ teaspoon pepper or to taste
• ▢ 1 tablespoon jalapeño peppers, or to taste (optional) - diced very fine

Instructions

Prep the Fresh Herbs, Shallot and Garlic

• Rinse the fresh dill, mint and cilantro. Pat dry with paper towels or a clean kitchen towel. Chop all three herbs into very small pieces. Set aside.
• Use the same knife to chop the shallot - or onion - into very small pieces. Mince the garlic cloves and jalapeño pepper (optional).

  Set aside.

Slice, Dice and Mash the Avocados

• Slice the avocado in half, from top to bottom and gently twist the two halves to separate.
• Remove the seed and with the peel intact, use a knife to slice the interior of the avocado into small chunks. Use a spoon to remove the avocado chunks from the peel and place them in a medium-sized bowl.
• Slice the lime in half and squeeze all of the juice onto the fresh avocado in the bowl.
• Use a fork or a potato masher to smash the avocado to create a creamy consistency. It doesn’t need to be perfectly smooth. A few chunks of avocado are fine.

Combine Ingredients and Serve

• Add the chopped cilantro, dill, mint, garlic and onion to the bowl. Next add the balsamic vinegar, salt and pepper.

  Stir to combine.

  Place the homemade guacamole in a small bowl and serve alongside your favorite Mexican dishes or as an appetizer or snack with an assortment of tortilla chips, pretzels, fresh vegetables or crackers.

Notes

To store leftovers and save or serve guacamole later, dash a few squeezes of lime juice on the top of the prepared guacamole and place plastic wrap directly on top of the surface then refrigerate. The plastic wrap will keep it picture-perfect (no browning) and totally fresh. It will store beautifully for several days. Scroll up to the recipe for tips on how to freeze guacamole. Serve with Baked Beef Burritos and Easy Mexican Fried Rice for a wonderful meal!

Calories: 116kcalCarbohydrates: 8gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 103mgPotassium: 359mgFiber: 5gSugar: 1gVitamin A: 136IUVitamin C: 13mgCalcium: 16mgIron: 1mg

Please note, the nutrition details are estimated using a food database, so they’re just a rough estimate not an exact science.

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