Onion-Free Guacamole

Prep time: 15 mins      Cook time: 0 min      Rest time: 0 mins     Total time: 15 min

Macronutrients per bowl: 126g fat | 0g protein | 76g carbohydrates

Makes: 1 bowl

Make it Zero Carb: Make without the cucumber

Just like the hearty, tangy, and salty guacamole you know and love, but with cucumber instead of onion!

What you need to make Onion-Free Guacamole

Ingredients:

Equipment:

How to make Onion-Free Guacamole

To start – cut the avocados in half.

Scoop out the meat and place it in a mixing bowl.

Mash the avocados.

Next – skin the cucumber.

Cut the cucumber into medallions and cut out the seeds. I do this by taking each medallion and cutting a square shape around the seeds. You’ll end up with the seeds in a square piece that you can just throw out, and four long pieces you can use.

Chop the cucumber pieces finely (into tiny squares) as you would chop an onion for guacamole.

Add the finely chopped cucumber pieces to the avocado mash.

Next – finely chop the cilantro and add to the avocado-cucumber mixture.

Juice two limes, add to the mixture, and sea salt to taste.

Mix to make guacamole, and taste it.

Add more lime juice and salt if preferred.

Serve and enjoy! Store in the fridge in an airtight container for 1-2 days.

Tips to make the best Onion-Free Guacamole

  • Make sure you get soft, ripe avocados. If your avocados are too hard, it will be challenging to mash them into guacamole.
  • If you are going for the texture of standard guacamole, make sure you finely chop the cucumber and cilantro into very tiny pieces. Your guacamole will be chunky if the pieces are too big.

Some more of my favorite sauces and dips:

Duck Fat Mayonnaise

Duck Fat Ranch Dressing

Honey Mustard

Make this Onion-Free Guacamole with:

Tropical Taco Bowls

Pork Belly Chips

Carnivore Baguettes

Onion-Free Guacamole

 

Onion-Free Guacamole

Just like the hearty, tangy, and salty guacamole you know and love, but with cucumber instead of onion!
Prep Time15 mins
Resting Time0 mins
Total Time15 mins
Food Type: Appetizer, Side Dish, Snack
Cuisine: American, Mexican
Diet Preference: Dairy-Free, Dip, Egg-Free, Gluten-Free, Keto, Nightshade-Free, Nut-Free, Paleo, Snack, Sugar-Free
Author: Ashley Rothstein

Equipment

  • Masher

Ingredients

  • 6 avocados
  • 1 cucumber
  • 4 tbsp finely chopped fresh cilantro
  • juice from 2-3 limes (to taste)
  • sea salt (to taste)

Instructions

  • Cut the avocados in half. Scoop out the meat and place it in a mixing bowl.
  • Mash the avocados.
  • Skin the cucumber. Cut the cucumber into medallions and cut out the seeds. I do this by taking each medallion and cutting a square shape around the seeds. You'll end up with the seeds in a square piece that you can just throw out, and four long pieces you can use.
  • Chop the cucumber pieces finely (into tiny squares) as you would chop an onion for guacamole.
  • Add the finely chopped cucumber pieces to the avocado mash.
  • Finely chop the cilantro and add to the avocado-cucumber mixture.
  • Juice two limes, add to the mixture, and sea salt (ASHLEYR for 15% off) to taste.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
  • Mix to make guacamole, and taste it.
  • Add more lime juice and salt if preferred.
  • Serve and enjoy! Store in the fridge in an airtight container for 1-2 days.

What I used for this recipe:

Looking for other sauce and dip ideas? Try one of these:

Duck Fat Mayonnaise

Duck Fat Ranch Dressing

Honey Mustard

Make this Onion-Free Guacamole with:

Pork Belly Chips

Carnivore Baguettes

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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