Oh, guacamole, how I love thee… 💚 It all started one day when I saw Rachael Ray making guacamole on her show 30 Minute Meals. Remember when Rachael Ray was on the Food Network? Am I aging myself? I don’t care – I loved it! I watched her all the time! She taught me a lot about chopping and cooking tips in general.

I have been making my version of guacamole for years and it seems to get better each time I make it. I always volunteer to make it for any parties we host or attend because it is devoured and everyone loves it. It’s a super simple recipe.

The great thing about guacamole is that you can customize the ingredients to your liking. If you don’t like onion or garlic in your guacamole, then don’t add it. If you like limes rather than lemon, then, by all means, use what you like. I love the lemony taste that the peel gives this recipe and I call it my secret ingredient because people always compliment the flavor and can never quite figure out why it tastes so delicious!

I like to keep the guacamole fairly chunky when mixing so I make sure not to overmix. If you like a smoother be sure to break up the avocado to your liking. It is totally your preference. Have fun with it!

Jenny’s Guacamole

Serves 4


  • 2 ripe Hass avocados
  • 1/2 yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1 lemon, juiced and zested, finely grated
  • 1/2 roma tomato, finely chopped
  • 1 jalapeño pepper, finely chopped
  • sea salt to taste
  • Chips for dipping


  1. Cut the avocados in half. Remove the pits, but save them for storing! Dice the avocado right in the shell and then scoop out with a spoon and add to a mixing bowl.
  2. Add the diced onion, garlic, tomato, and jalapeño.
  3. Stir with a fork breaking up any large pieces of avocado.
  4. Before you squeeze the lemon juice over your mixture, use a zester/grater and grate the lemon zest over the bowl. Here’s the zester I use.
  5. Then cut the lemon in half and squeeze the juice over the mixture, one-half at a time in case the first half produces enough juice to your liking. It should be smooth, but not watery. Always squeeze the lemon with the seeds facing up so they don’t fall into your guacamole!
  6. Transfer to a glass bowl and place the pits on top. Cover and chill in the refrigerator.
  7. Enjoy with chips, veggies or as a side to your burger. It is so versatile!!

You can make this the night before an event as long as you store it covered with the pits directly on top of the guacamole to prevent it from turning brown in the refrigerator.

I have doubled, tripled, and even quadrupled (anything for my Runkle peeps! 👍) this recipe. The larger it gets, the more pits you need to keep it from turning brown. Adjust the veggies to your liking the larger it gets.

Lately, I’ve adapted this recipe to fit the Autoimmune Protocol, which omits the tomatoes and peppers and it is still equally as delicious. I missed the crunch the jalapeños give it though so I substituted some finely diced cucumbers and it tasted awesome!


💚 Jenny

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