Homemade Guacamole Without Tomatoes is a tomato-free guacamole recipe that highlights the rich, buttery flavor of ripe avocados with bright lime juice and a medley of fresh herbs. Serve it with tortilla chips, pretzels, or fresh vegetables for a vibrant appetizer, or pair it with burritos, tacos, grilled fish, or roasted meats for a flavorful complement.
⭐ Why You’ll Love Homemade Guacamole Without Tomatoes
Ripe avocados take center stage in this fresh, easy guacamole. Made with just a handful of ingredients, it delivers creamy texture, bright acidity, and a surprising herbal twist.
The combination of cilantro, mint and dill with lime and a touch of balsamic vinegar creates a balanced, complex flavor—tangy, herb-forward and creamy without any tomatoes.
🥑 Ingredients to Have on Hand
This guacamole uses a few fresh herbs you might not expect together, but they make a memorable dip.
- Avocados: 2 large ripe avocados (about 8 ounces each). Adjust quantity if avocados are smaller or larger.
- Fresh herbs: cilantro, mint and dill—chopped finely for even distribution.
- Lime juice: fresh lime to brighten flavor and slow browning.
- Balsamic vinegar: a small splash to add depth and balance the herbs and lime.
Scroll to the recipe card below for the full ingredient list and measurements.
📖 Substitutions
Guacamole is forgiving—adjust the ingredients to taste.
- Heat: Add 1 tablespoon finely diced jalapeño (fresh or pickled) if you like spice.
- Onion: Use shallot, sweet onion or red onion. Shallots are milder and slightly sweeter; red onion gives more bite and color.
🥗 Step-by-Step Instructions
Step 1: Rinse and pat dry the dill, mint and cilantro. Chop the herbs finely. Dice the shallot or onion and mince the garlic (and jalapeño if using). Set aside.
Step 2: Slice each avocado in half lengthwise, twist to separate, and remove the pit. Score the flesh into small cubes while still in the skin, then scoop the avocado into a medium bowl.
Step 3: Squeeze the lime over the avocado. Mash with a fork or potato masher to your preferred consistency—smooth with a few chunks is ideal.
Step 4: Add the chopped cilantro, dill, mint, garlic and onion to the mashed avocado. Stir in ½ teaspoon balsamic vinegar, ¼ teaspoon salt and ¼ teaspoon pepper (adjust to taste). Mix until combined and transfer to a serving bowl.
💭 Recipe FAQs
Yes. Press a sheet of plastic wrap directly on the surface of the guacamole to keep air out and refrigerate. It will stay fresh for 1–2 days.
Yes, you can freeze guacamole in a zipped freezer bag with air removed. Texture may change slightly after thawing, but it remains tasty. Thaw slowly in the refrigerator and stir gently before serving.
🌮 What to Serve with Homemade Guacamole Without Tomatoes
As a dip: Serve with tortilla chips, crackers, pretzels, or fresh vegetables.
As a condiment: Spoon on tacos, burritos, nachos, fajitas or taco salads.
With protein: Use instead of tartar sauce or a creamy condiment alongside grilled fish, roasted beef, or pork for a fresh contrast.
🥣 Leftovers and Storage
To keep leftovers fresh, squeeze a little extra lime juice over the top and press plastic wrap directly onto the guacamole surface before refrigerating. This minimizes browning and keeps it vibrant for several days.
Pro Tip: Add a final squeeze of lime over the guacamole and press plastic wrap on the surface before refrigerating to prevent browning.
🍽 Other Tasty Dips, Sauces and Appetizers
If you enjoy this tomato-free guacamole, try other dips and appetizers for variety and inspiration.
-
Pico de Gallo with Jalapeño and Lime
-
Delicious Crab and Shrimp Dip
-
Easy Raspberry Jam (No Pectin)
-
Easy White Clam Sauce
If you try this Homemade Guacamole Without Tomatoes, please leave a star rating and share your feedback in the comments.
Recipe
Easy Homemade Guacamole Without Tomatoes
Ingredients
- 2 large avocados — halved, pitted and peeled
- 2 tablespoons shallot, sweet onion or red onion — diced very small
- 2 cloves garlic — minced (about 1 teaspoon)
- 1 tablespoon cilantro — chopped
- 1 teaspoon mint — chopped
- 1 teaspoon fresh dill — chopped
- 1 lime — juiced
- ½ teaspoon balsamic vinegar
- ¼ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
- 1 tablespoon jalapeño, diced very fine (optional)
Instructions
Prep the Fresh Herbs, Shallot and Garlic
- Rinse and pat dry the dill, mint and cilantro. Chop the herbs finely and set aside.
- Chop the shallot or onion into very small pieces. Mince the garlic and the jalapeño (if using). Set aside.
Slice, Dice and Mash the Avocados
- Slice each avocado in half and remove the pit.
- Score the flesh into small cubes while still in the skin, then scoop the avocado into a medium bowl.
- Squeeze the lime over the avocado and mash with a fork or potato masher to desired consistency.
Combine Ingredients and Serve
- Add the chopped herbs, garlic and onion to the mashed avocado. Stir in the balsamic vinegar, salt and pepper. Taste and adjust seasoning.
- Transfer to a serving bowl and enjoy with chips, vegetables, or as a condiment for your favorite dishes.
Notes
To keep leftovers fresh, press plastic wrap directly onto the surface of the guacamole after adding a light squeeze of lime. Refrigerate for up to a few days. To freeze, place guacamole in a zipped freezer bag, remove excess air, label, and freeze for up to two months. Thaw slowly in the refrigerator and stir gently before serving.
Nutrition
Carbohydrates: 8 g
Protein: 2 g
Fat: 10 g
Fiber: 5 g
Please note: nutrition details are estimates based on a food database and are not exact.