Gluten-Free Guacamole

By Teri Gruss, MS

Updated 01/25/19

guacamole with avocados

 Westend61 / Getty Images

  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 2 1/2 to 3 cups (serves 8)
Nutritional Guidelines (per serving)
99 Calories
8g Fat
7g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 1/2 to 3 cups (serves 8)
Amount per serving
Calories 99
% Daily Value*
Total Fat 8g 11%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 150mg 7%
Total Carbohydrate 7g 2%
Dietary Fiber 4g 16%
Protein 2g
Calcium 11mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe is based on a 5-star recipe for guacamole from the Guide to Low Carb Diets. This gluten-free version uses a few short-cuts during preparation, making this a fast and easy party recipe.

The recipe calls for prepared salsa. Be sure to use a gluten-free salsa product or your own homemade fresh tomato salsa, which adds great fresh flavor to this healthy gluten-free, dairy-free, and low-carbohydrate appetizer recipe.

Avocados are a rich source of monounsaturated fats, vitamin K, important for bone health, potassium, and fiber — all good reasons to add avocado to your gluten-free diet.

Ingredients

  • 3 large Haas avocados
  • 3/4 teaspoons to 1 tablespoon salt (Kosher or to taste)
  • 1/2 cup tomato salsa (prepared or pico de gallo)
  • 1/2 to 1 teaspoon gluten-free garlic powder (more if you like garlic!)
  • 2 tablespoons lime juice (freshly squeezed, add more when adjusting flavors if you like)
  • Optional: 2 small jalapeno peppers (seeded, finely diced)

Steps to Make It

  1. Carefully cut in half lengthwise and remove the pits. Use a spoon to scrape the avocado into the bowl of a food processor.

  2. Add the salt, garlic powder and freshly squeezed lime juice to the avocado. Pulse the food processor until the guacamole is the consistency that you like.

  3. Use a spatula to scrape the guacamole into a bowl and stir in the prepared salsa and optional diced jalapeno peppers if you are using them. Check the flavors and add more salt, garlic powder, lime juice and/or salsa if needed.

  4. For best flavor, make this recipe up to one day ahead of serving, cover, and chill.

  5. Serve with gluten-free corn tortilla chips.

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