The 30 Best Paleo Guacamole Recipes
Post by Lucha: World traveler turned culinary student, Lucha will try most food but prefers Indian, Thai and Mexican food above all else. She is currently either cooking, eating, grocery shopping, or browsing recipes on Pinterest.
Whether it’s your go-to dip, a frequent side salad, or something that you only eat at your nearest Mexican cantina, guacamole can be considered a food of the gods – Aztec gods, to be exact! You can smash it, mash it, process it, or give it the old mortar and pestle treatment. Health benefits galore so there’s no reason to feel guilty when you can’t help but go back for more.
The following are recipes that we have collected so you can discover new twists and old classics. Here are the 30 best Paleo Guacamole recipes! (Also check out our Wholly Guacamole giveaway, running until this Saturday, October 25 at midnight!)
Top 3 Paleo Guacamole Recipes
Mango is what sets this otherwise simple guacamole recipe apart. It’s my favorite addition to guacamole but I personally would cut it into even smaller chunks than those shown in the photo. That way it’s a bit more subtle and you’ll have all your friends wondering what the secret ingredient is. (Photo courtesy of Rach from her blog, Meatified.)
I’ve had pineapple guacamole before and thought that the sweet pineapple went swimmingly with the buttery smooth avocado. Like mango, pineapple is one of those great “secret” additions to an otherwise run-of-the-mill avocado guacamole. This recipe takes it even higher with the addition of shallots, which are great but sometimes expensive and hard to find. But since you have to sautée them in oil anyway, I’m sure that using regular onions would hardly make a big difference if you can’t get shallots easily. (Gina provided the above photo; check out her blog, Running to the Kitchen for more great recipes!)
The innovative addition of grapefruit and chopped pecans put this guacamole at the top of my list to try! The unique citrus flavor must be a game changer and the crunchy pecans (toasted if you wish!) raise the healthy factor here.(Special thanks to Courtney from Naked Avocado for permission to reproduce her image.)
Ancestral Chef’s Guacamole Recipe
Here’s a great Paleo guacamole recipe from our site:
More Amazing Paleo Guacamole Recipes
This guacamole recipe is quite traditional in its ingredients; what makes it so fast and easy is that Grass Fed Girl drops everything in the food processor instead of laboriously chopping away. Why didn’t I think of that?!
Like mango, pineapple is one of those great “secret” additions to an otherwise run-of-the-mill avocado guacamole. Bloggers Carrie and Brandon adapted this recipe from Annie’s Eats. They grill the pineapples first so not only is there that secret sweet tang, you have the benefit of the hints of grilled and charred flavor mixed in as well. This one sounds like a keeper!!
Sonia differentiates her guacamole by creaming it up with a special Paleo mayo that she links in this recipe. I reckon this Paleo mayo may go well with more than just guacamole…!
Don’t let the title mislead you- this guacamole does not actually have bits of bacon in it (although that is a great idea!); it has bacon fat as an oily base. Everything tastes better with a little bacon grease! But if you aren’t able to find bacon fat sold separately, you’ll just have to fry up some bacon first and reserve the grease for this inventive guacamole variation.
Paleo food blogger Lisa Wells learned this recipe in Mexico, so you know it’s authentic! This no frills recipe is perfect for serving to kids who don’t like seeing red (or any other colored) chunky bits floating around in their dip. It’s just onion, lime and salt – and avocado, of course.
In compiling this list, I realize just how many ways you can differentiate such a simple and healthy dip. This time garlic and lemon are the stars.
Many people think that a key ingredient for tasty guacamole is the garlic but food and lifestyle blogger Ricki Heller begs to differ. To pack a crunch she adds raw but rinsed white onion to this standard guacamole recipe. She recommends cilantro but to some people it can taste quite soapy. I personally am I huge fan of cilantro but you can always leave it aside if you’re not into it.
This guacamole recipe DOES have the bacon bits (and unlike the one further up on the list, she doesn’t include the grease). This one also includes unsweetened almond milk, which must make for quite the creamy dip. Also I think her idea to use red onion is a good choice because it is often much less harsh in its raw state than regular onion.
If you’ve ever been to Mexico, you know how spicy the food can be (and you probably grew your spice tolerance at least five fold in one visit alone). This ají (pepper) guacamole recipe includes jalapeño peppers. The instructions require anywhere from one to four, to accommodate all levels of spice tolerance!
I never thought that finely minced tomato would be such a suitable substitute for sour cream, but it apparently works for Robby (a friend of bloggers Steph and Ang I presume?) to give the perfect creamy texture without needing any dairy or creamer.
I was waiting for this key ingredient to appear somewhere on this list and it’s finally here: Cumin! This hugely popular spice is so prevalent in Mexico, it’s hard for me to imagine a ‘complete’ guacamole without it. Be careful though, it can be overwhelming to some people so maybe start with a little and keep some on the side to sprinkle on for those who take a liking to it.
These avocados get a good grilling before being mixed in, which leads to a subtle and secretly smoky flavor. Also, green onions are used in this one, which is good, as they can be a bit softer (in flavor and texture) than traditional onions. The only thing that confuses me is, why would you add olive oil to a guac that is already so buttery from the avocado oil? I’ll try this but probably hold the olive oil for now.
This guacamole is a bit more laborious because it requires roasting the avocados (which means pre-heating the oven hence a bit more time and effort) but the payoff is worth it. Martyna uses mini cocktail onions – I’ve never heard of these but now I’m intrigued!
While this version of guacamole does sound good, there is nothing that really differentiates it from the standard ingredients – avocado, tomato, onion, garlic, lime and cayenne pepper. That being said, it’s not a bad idea to keep it traditional if you’re celebrating Cinco de Mayo (the focus should be on margaritas anyway!).
This guacamole has garlic powder instead of garlic- this is a better way to get the garlic flavor mixed more evenly throughout (and also not to worry about anyone biting into a small but strong chunk of raw garlic). This blogger also provides some good tips on proper storage in case you’re not serving your guac immediately and are concerned about the browning.
This sounds like MY kind of guacamole! But two potential enemies (depending on whose eating it) are the cumin and cilantro. Like I mentioned before, some people are sensitive to both of these ingredients, even in small quantities. So adjust accordingly.
Paleo blogger Steph makes this simple yet spicy guacamole and serves it up with healthy cucumbers for dipping. Perfect for Big Game Day! If you haven’t built up a spice tolerance you can always hold the chili powder.
This blogger likes her guacamole on the spicier side so she includes hot peppers. She also gives some recommendations on what to eat your guac with (i.e. healthier alternatives to the typical non-Paleo corn chips).
Here is a very “complete” guacamole recipe, although some of the ingredients on the longish list are marked as optional. What I really appreciate is how this blogger goes over the nutritional facts and realities of avocado fat and a bit of science behind the vitamins and omegas it contains. You should always educate yourself on what you’re putting in your body and once you read about the health benefits, you’ll be making this guacamole on a much more frequent basis.
In this recipe you have cherry tomatoes, which are usually a bit sweeter than regular tomatoes. Blogger Michelle also recommends serving as a side to some breakfast eggs. Sounds like the perfect combo to me!
This recipe is pretty elaborate (it involves cooking the bacon in the oven before adding it to the mix) but it seems worth the effort. The only part I question is the use of canned chipotle chilis. For me, fresh is always better than canned. Also, tortilla chips aren’t Paleo-friendly but there are plenty of alternatives to dip into this delicious guacamole.
Jules uses more lemon than usual and this citrus-heavy guacamole sure packs a punch!
The Saffron Girl keeps her guacamole authentic by letting it remain chunky and beautiful. She doesn’t hide any of the ingredients by processing it to a creamy mush. The result? A gorgeous dish that is almost more like a chunky salad than a dip.
This classic guacamole recipe recommends using super ripe avocados to achieve the perfectly mashed texture.
Of course guacamole is simpler if you use pre-bought salsa, but that means you’ll have less control over your ingredients, and freshness may be affected as well.
Kellly models her guacamole after the one she loves at Chipotle. She lists numerous accompaniments that sound too good not to try (and I mean right now!): bacon to dip, eggs to top, pineapple and guacamole sandwiches, and the list goes on and on.
Busy mom and blogger Ellen has a secret to getting the most out of her guacamole’s flavor – she leaves it to soak in and infuse for 30 minutes. I should try that… although it’s sometimes hard to wait that long with such a yummy snack!