About this recipe
This is the healthiest guacamole you’ll ever make — and it only has three ingredients. Ripe avocado, raw garlic, and freshly squeezed lime juice. That’s it. No cilantro, no jalapeño, no onion. Just pure, clean flavor packed with all the benefits of avocado and raw garlic. I learned this recipe at an authentic Mexican restaurant where they made it tableside in a molcajete, and I’ve been making it this way ever since.
⏱ Total time: 5 minutes
Why You’ll Love This Guacamole
- Only 3 real ingredients — Avocado, garlic, and lime. Salt is just a seasoning, not a main player.
- No cilantro — Perfect if you’re one of the many people who find cilantro tastes like soap.
- Packed with health benefits — Raw garlic is a natural antibiotic, avocados are loaded with healthy fats, and lime juice adds vitamin C.
- Ready in 5 minutes — Whether you use a molcajete or a fork and bowl, this comes together fast.
- Goes with everything — Chips, tacos, tostadas, or as a topping for any Mexican dish.
Guacamole ingredients
- Avocados. Look for avocados that are ripe but still slightly firm to the touch. The better the avocado, the better your guacamole. Hass avocados work best.
- Garlic. Fresh, raw garlic is what makes this the healthiest guacamole ever. It’s a natural antibiotic and adds a beautiful savory depth. Use 1 clove per avocado — adjust to taste.
- Lime juice. Freshly squeezed lime juice is non-negotiable. It adds brightness, acidity, and helps prevent browning. You can substitute lemon in a pinch, but lime is traditional for Mexican recipes.
- Salt. Sea salt or kosher salt. Avoid table salt with additives — it can leave a metallic taste.
How to Make This Guacamole — Two Ways
Method 1: Molcajete (Traditional)
- Add the garlic clove and a pinch of salt to your molcajete.
- Crush and grind until you form a smooth paste.
- Add the avocado flesh and mash to your preferred consistency — chunky or smooth.
- Squeeze in the juice of one lime, mix well, and taste for seasoning.
Method 2: Bowl and Fork
Mix, taste, and adjust salt or lime as needed.
Peel and mince the garlic (or press it through a garlic press). Set aside.
Scoop the avocado flesh into a bowl and mash with the back of a fork.
Add the minced garlic, a good pinch of salt, and the juice of one lime.
✎TIP
If raw garlic feels too strong, let the minced garlic sit in the lime juice and salt for 2–3 minutes before adding it to the avocado. This mellows the sharp bite.
What to Serve with This Guacamole
- Veggie sticks — Cucumber, jicama, or bell pepper strips for a lighter snack.
- Tortilla chips — Baked or fried, homemade or store-bought. My go-to way to eat it.
- Authentic salsa verde — Serve both on the table for the ultimate chip spread.
- Papas a la diabla — The creamy guacamole is the perfect cool-down for these spicy potatoes.
- Tacos or tostadas — A spoonful of this guacamole finishes any taco beautifully.
- Chipotle potatoes — A smoky, spicy side that pairs perfectly with the fresh, garlicky guacamole.
Frequently asked questions
3-Ingredient Healthy Guacamole (No Cilantro, Ready in 5 Minutes)
Equipment
- Garlic press
Instructions
- Mince garlic or press in a garlic presser. Set aside.
- Cut the avocado in half, remove the pit and place the flesh in a bowl.
- Smash it with the back part of a fork, add the garlic and squeeze the lime. Let the juice of the lime sit for a few minutes over the garlic. Add the salt and mix.
- Taste for seasoning and adjust if necessary.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
What’s a molcajete?
A molcajete is the Mexican version of a mortar and pestle. It is usually made from lava rock and carved by hand. In a molcajete, you can prepare salsas and guacamoles, crush spices, or use them as a serving dish. Be sure to buy one made from lava rock and season it before using it the first time.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.