This guacamole recipe with lemon keeps things simple in the best way—creamy ripe avocados and plenty of fresh lemon juice mashed into a chunky, flavor-packed dip that tastes bright and sunny, with absolutely no tomatoes.
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Post last updated May 19, 2026.
I’m just going to start out by saying I’m certainly not reinventing the wheel here. This is classic stuff, avocado + citrus + salt, but every time I make it I have at least one person tell me that I should drop everything, package this guacamole, and sell it at the every Farmer’s market from here to Mazatlan.
I have absolutely nothing against lime juice and typically make guacamole with fresh-squeezed limes, but if you are out of limes and don’t want to run to the store, I’m here to tell you, you can certainly make delicious guacamole with lemon juice instead.
One thing I never, ever put in guacamole however, is tomatoes. I am a no-tomato-guacamole fanatic. They are watery, mushy, and no, just no. That being said, if you need to add tomatoes here, feel free, just don’t invite me over for guacamole and chips.
Homemade Guacamole Starts With Great Avocados
Every time I make this recipe, someone asks why it tastes better than the guacamole they usually get at a restaurant or grocery store.
Honestly, I think most people don’t add enough citrus juice or salt but no amount of these ingredients will cover up unripe or overripe avocados.
To make excellent guacamole, you must start with perfectly ripe, creamy avocados. I live in Southern California and am blessed with a hundred-year-old avocado tree in my backyard that drops gorgeous softball-sized Reed avocados. But I recommend looking for Haas avocados for the most consistent flavor and texture.
Pro tip: Look for avocados that feel heavy for their size with dark skin that give slightly when pressed near the stem. Avocados that are too soft are past their prime. They will be mushy and most likely have brown spots inside.
Why You’ll Love This Guacamole
- Chunky, creamy texture
- Made with simple pantry ingredients and ready in about 10 minutes
- Packed with healthy fats
- Bright and vibrant with fresh lemon, jalapeño, and cilantro
Ingredients For Making Guacamole
- Ripe Avocados: Ripe avocados are a must. I recommend Haas avocados.
- Fresh Lemon Juice: brightens up the flavor and adds clean acidity. It also help slow the oxidation process.
- Jalapeño: Adds heat without taking over. Tip: Remove the seeds for a milder guacamole or leave some in for more kick.
- Fresh Cilantro & White Onion: Keeps the guacamole fresh and not heavy. If you don’t like cilantro, skip it or add chopped parsley.
- Kosher salt – I always use Morton kosher salt unless otherwise specified.
How To Make Creamy Guacamole
- Using a large spoon, scoop the avocado flesh into a large bowl and discard the pits. Add the jalapeño, cilantro, scallion, and kosher salt.
- Mash everything together with a potato masher until creamy but still chunky. You want texture here—not completely smooth guacamole.
- Stir in the fresh lemon juice, then taste and add more salt or lemon juice as needed.
How To Ripen Avocados
If your avocados are rock hard, place them next to some bananas on the counter to speed up the ripening process. Want them to ripen even faster? Place the avocados and bananas in a paper bag and seal it. They’ll usually soften within a day or two depending on how underripe they are.
Once they’re perfectly ripe, transfer them to the refrigerator to slow things down before they turn mushy. They will stay ripe in the fridge for up to a week.
What To Eat With Guacamole
Sure, homemade tortilla chips are the traditional way, but this creamy avocado dip works with way more than just chips. The fresh flavor and chunky guacamole texture pair well with crunchy vegetables like carrots, celery sticks, jicama, and sliced cucumbers, or scoop it up with pretzels, jalapeño crackers, pita chips, or even al pastor chicken wings.
Spoon it over grilled salmon, tacos al vapor, beef birria tacos, turkey burgers, burritos, sandwiches, or chicken enchiladas when you want to add something creamy and bright.
It’s especially good with Mexican food favorites like barbacoa, and chicken tinga.
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Buy Now → Storage & Leftover
Guacamole is always best fresh, but leftover guacamole can be stored in an airtight container for up to 2 days. The lemon juice helps slow the oxidation process, but eventually the surface of the guacamole will darken slightly.
For the best way to store it, press a layer of plastic wrap directly onto the top of the guacamole, making sure there are no air bubbles, then cover with another piece of plastic wrap on top of the bowl and refrigerate.
FAQs
I think this recipe is perfect as it is with all fresh ingredients, but if you want to add 1/2 teaspoon of ground cumin and 1/2 teaspoon of ground coriander for extra flavor, go for it. Other spices that go well in guacamole would be chili powder, dried oregano, garlic salt, and/or onion powder.
Yes, you won’t get food poisoning, but fresh guacamole will definitely taste better. Often you can scrape off the top brown layer to reveal bright green guacamole underneath.
In my opinion the best guacamole recipe includes cilantro, but if you can’t stand the flavor, many other herbs are delicious. Check out my herb guacamole recipe that has lots of other herbs in it like basil, mint, tarragon, and chives.
This easy guacamole recipe really is best eaten within a day or so but if you press a piece of plastic wrap directly onto the surface of the guacamole and then another piece tightly over the top of the bowl it should be good for a couple of days. Stir before serving if it gets watery.
Easy Homemade Guacamole with Lemon (No Tomato)
This guacamole recipe with lemon keeps things simple in the best way—creamy ripe avocados and plenty of fresh lemon juice mashed into a chunky, flavor-packed dip that tastes bright and sunny, with absolutely no tomatoes.
Ingredients
- 3 ripe medium avocados
- 1 large jalapeño, leave in the seeds if you'd like it spicier
- 1/3 cup chopped cilantro
- 1/2 medium white onion, finely chopped
- 1 teaspoon kosher salt, plus more for seasoning
- 3 tablespoons freshly-squeezed lemon juice
Instructions
- Using a large spoon, scoop the flesh out of the avocado into a large bowl. Discard the pits.
- Add remaining ingredients, except the lemon juice, and mash together using a potato masher until combined, but still some small pieces remain, not completely smooth.
- Add lemon juice and stir to combine. Taste and add more salt or lemon juice, if needed.
- If not serving immediately press a piece of plastic wrap directly over the guacamole. You want the plastic wrap to be touching it, any places where it is not touching will start to turn brown. Refrigerate until ready to serve. The guacamole can be covered and refrigerated for up to 4 hours.
Notes
- Heat level: For a milder dip, remove the ribs and seeds of the jalapeño. For even spicier guacamole, swap the jalapeños for serrano chiles.
- Lemon vs. Lime: While lime is traditional, lemon offers a floral, sweeter acidity that pairs beautifully with the richness of the avocado. If you want an extra "sunny" flavor, add 1/2 teaspoon of lemon zest along with the juice.
- Add fruit: Try adding finely diced mango or pineapple for a sweet-and-sour twist.
- Salt & Citrus: The biggest mistake people make when making guacamole is to not add enough salt or lemon or lime juice. If the guacamole doesn't taste like much, keep adding a pinch of salt and a squeeze of lemon until it really sings.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 125Total Fat: 10gSaturated Fat: 1gUnsaturated Fat: 9gSodium: 111mgCarbohydrates: 7gFiber: 5gSugar: 1gProtein: 2g
next time you make this…. I’m coming over!!!!
If you’re coming over Gaby…..I’ll make a double batch!
this looks so, so good. And those authentic tortilla chips!!! gorgeous.
Thanks Heather! I wish I could have all you over for chips and guac!
It looks like you have flowers in yours in the picture? Am I crazy? What are those haha
They are chamomile flowers. They are optional 🙂