This Homemade Guacamole Without Cilantro is made with 5 ingredients and is ready in less than 10 minutes! It's creamy, tangy, and bursting with vibrant flavors. It makes for a delicious appetizer to enjoy alongside tortilla or homemade pita chips.
Guacamole has to be one of my favorite dips, alongside my hummus without garlic, and lemon and herb white bean dip. It's light and refreshing and goes well with anything from crackers, veggies, and chips to vegan air fryer burgers and vegan egg sandwiches.
And if you think cilantro tastes like soap, you'll be pleased to know that this recipe will show you how to make the perfect homemade guacamole without cilantro.
For more avocado recipes, check out my Avocado Pico De Gallo, Avocado Gazpacho, and Avocado Smoothies.
Jump to:
Why You'll Love This Recipe
- Quick and easy to make. You can have homemade guacamole in just 5 minutes and with minimal effort!
- It's fresh and bursting with flavor. There's no better guacamole than a freshly made one!
- Customizable! You can add any of your favorite ingredients and make it just as spicy as you want.
- Made with NO cilantro! If you think cilantro tastes like soap, you're in luck, because this guacamole recipe uses fresh parley instead. Save the cilantro for recipes like garlic chili oil noodles and curry with no coconut milk where the flavor isn't as prominent.
Ingredients You'll Need
- Avocados: Use ripe avocados that are soft to the touch for best results.
- Lime juice: Use freshly squeezed lime juice, not the bottled stuff. You can also use lemon juice in a pinch.
- Red onion: I love the pungent and sweet flavor of red onion, but white or yellow onion can also work.
- Jalapeño: It adds just a little bit of heat without being overly spicy. If you don't like spice you can omit it.
- Parley (optional): I love the fresh and herby flavor parsley adds to guacamole, making it a great substitute for cilantro. However, it's optional, and you can omit it if desired.
See the recipe card below for the full list of ingredients and exact measurements.
Recipe Variations
- Make it less spicy: Remove the membrane and seeds of the jalapeno before finely dicing it. If you have a baby mouth, omit the jalapeño entirely.
- Make it spicier: Either double the amount of jalapeños needed or add some red pepper flakes or hot sauce.
- Add fruits: Pineapple, mango, and tomatoes will all be delicious here. They'll bring freshness and a note of sweetness, which balances well with the punginess of the red onion.
- Add corn and/or beans: If you want more protein and fiber, consider adding your favorite beans of choice. I love using red kidney beans since they're super versatile, you can use them for both vegan beyond meat chili AND guacamole.
- Add your favorite seasoning: Everything bagel seasoning is my preferred one, but any other seasoning can work.
- Add cheese: If you want to go for some Greek vibes, add some crumbled feta cheese.
How To Make Guacamole Without Cilantro
Step 1: Slice the avocados in half, carefully remove the pit, and scoop them from their flesh. Add to a large bowl and sprinkle the salt.
Step 2: Using a potato masher, mash the avocados until you reach the desired texture - mash less for a chunkier guacamole, or more for a creamier one.
Step 3: Add the diced red onion, lime juice, parsley (optional), and jalapeño. Mix until well combined.
TIP! Use kitchen gloves when handling jalapeños to avoid burning sensations.
Step 4: Serve right away with pita chips or veggies!
👩🏼🍳 Petra's Tips
- Choose ripe avocados. Select avocados that are ripe but not overripe. They should be slightly soft to the touch. If they're too soft, however, they'll probably be brown on the inside (save those for avocado smoothies).
- Use fresh ingredients. Use fresh, high-quality ingredients for the best flavor. Fresh lime or lemon juice and freshly chopped parsley make all the difference.
- Adjust the seasoning to taste. You can add more or less lemon juice and/or salt depending on your personal preference. Taste as you go and make sure to adjust accordingly.
- Serve fresh. Guacamole is best served right after making it. If you need to store it, follow my storage tips in the FAQ section below.
- Use a Molcajete for authenticity. If you want an authentic touch, consider using a molcajete (a traditional Mexican mortar and pestle) to prepare and serve your guacamole. (You can also later use it for things like homemade pesto and make my tagliatelle pesto pasta).
Recipe FAQs
Parsley would be your next best bet if you want to make guacamole without cilantro. It has a fresh and mild flavor, making it the perfect substitute.
Other fresh herbs such as dill, basil, and chives are also delicious.
Yes, you can make guacamole 1-2 days ahead of time. Follow my storage tips (found below) for the best tips and tricks on storing homemade guacamole.
The best way to prevent guacamole from browning is to consume it the same day it was made.
However, if you are storing it for later, follow these tips: Transfer guacamole to an airtight container. Squeeze some lime or lemon juice on top of the guacamole to create a layer (don't mix). Cover tightly with plastic wrap, and make sure the plastic touches the surface of the guacamole. Cover with a lid and store in a cool place.
Transfer the guacamole to an airtight container. Squeeze some lemon or lime juice over the top to create a barrier. Before sealing the container, press a piece of plastic wrap directly onto the surface of the guacamole. This minimizes exposure to air, which prevents browning.
Although you can technically freeze guacamole, I don't recommend it. Avocadoes are high in water and turn into mush when thawed.
How To Know When Avocado Is Ripe
Gently squeeze the avocado in the palm of your hand. A ripe avocado should be soft to the touch, but it shouldn't feel overly soft or mushy. If it feels too firm, it's likely underripe, while if it feels too soft, it might be overripe.
If you're buying Hass avocados, it's important to look for a dark, almost black color.
How To Ripen Avocado
- Paper bag method: Put your avocados in a brown paper bag, close it, and leave it at room temperature. Check every 1-2 days for ripeness.
- Rice method: Pour uncooked rice into a big bowl and submerge the avocado in it. Leave at room temperature and check every 1-2 days to see if it's ripe enough.
- Place near bananas or apples: If you don't have a paper bag, simply place the avocados close to bananas or apples on your kitchen counter. Check every 1-2 days for ripeness.
Serving Suggestions
- This guacamole without cilantro is perfect for quesadillas, burritos, tacos, and my homemade tofu fajitas.
- Enjoy with tortilla chips, my air fryer pita chips, or Five Guys cajun fries on the side for the perfect snack!
- It's also delicious alongside any type of bread like vegan tortillas, spread onto onion bagels or my naan without yogurt.
- Use it as a dip for fresh veggies or as a part of this veggie charcuterie board.
- Dollop it on top of a tofu Buddha bowl or these vegan stuffed sweet potatoes.
More Avocado Recipes
If you tried this Guacamole without Cilantro or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Guacamole Without Cilantro
Ingredients
- 3 medium ripe avocados, peeled and pitted
- ¼ - ½ teaspoon salt to taste
- 2 tablespoon chopped parsley
- 1 small jalapeño, diced
- ½ of a small red onion, diced (~½ cup)
- Juice of 1-2 limes to taste
Instructions
- Slice the avocados in half, carefully remove the pit, and scoop them from their flesh. Add to a large bowl and sprinkle the salt.3 medium ripe avocados, peeled and pitted, ¼ - ½ teaspoon salt
- Using a potato masher, mash the avocados until you reach the desired texture - mash less for a chunkier guacamole, or mash more for a creamier one.
- Add the diced red onion, lime juice, parsley (optional), and jalapeño. Mix until well combined. Serve right away with pita chips or veggies!2 tablespoon chopped parsley, 1 small jalapeño, diced, ½ of a small red onion, diced, Juice of 1-2 limes
Notes
- Fridge: Transfer the guacamole to an airtight container. Squeeze some lemon or lime juice over the top to create a barrier. Before sealing the container, press a piece of plastic wrap directly onto the surface of the guacamole. This minimizes exposure to air, which prevents browning.
- Freezer: Although you can technically freeze guacamole, I don't recommend it. Avocadoes are high in water and turn into mush when thawed.
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Leave a Reply