Best-ever Guacamole

When people ask me what my go-to recipe, or death-row dish is, they always assume my answer will be a cake of some description.

But the truth is, if my ultimate brownies recipe comes a close second, with anything salted caramel not far behind, guacamole is what makes it to the very top of my list.

Best-ever guacamole (vegan, GF) | Cake + WhiskyBest-ever guacamole (vegan, GF) | Cake + Whisky

Not just any guacamole though!

Forget the store-bough rubbish, I like mine with none of that additive-preservative-dairy bullshit.

Best-ever guacamole (vegan, GF) | Cake + Whisky

Creamy, fresh, zingy, packed full of gorgeous, healthy ingredients, yet super indulgent, home-made guacamole is a thing of beauty.

Best-ever guacamole (vegan, GF) | Cake + Whisky

Loads of creamy avocado, a sprinkle of chopped tomato and onion, a good squeeze of lime and plenty of fresh herbs… That’s all you need to get smashing, really!

Best-ever guacamole (vegan, GF) | Cake + Whisky

Best-ever Guacamole

Prep Time: 10 minutes

Serving Size: 2

Ready to guac'? The quantities below serve 2-4 people -though I'm very much capable of demolishing it all by myself- so multiply depending on how many guac' lovers you're feeding!


  • 1 avocado
  • 1/2 tomato
  • 1/4 red onion
  • 1 tbsp chopped flat parsley (you can also use coriander/cilantro if you prefer)
  • 1 tbsp finely chopped chives
  • 1/2 tbsp finely chopped dill
  • 1 tbsp sea salt flakes
  • juice from 1 lime
  • black pepper and Tabasco to taste


  1. Chop the tomato and red onion as finely as you can.
  2. In a bowl, mix together the chopped tomato, onion and herbs.
  3. Half the avocado, remove the stone and scoop the flesh out of the skin. Pop onto a plate or board and smash with a fork.
  4. Add the avocado to the vegetable and herbs. Mix with a fork until well combined.
  5. Add the lemon juice, sea salt and Tabasco if using, then mix again and serve immediately.


1. I like my guacamole to be quite textural and still be quite chunky. If you prefer yours a bit smoother, you might want to blend it using a food processor or a hand blender. 2. If you make your guacamole ahead of time or somehow manage to have leftovers, make sure you keep it in an airtight container in the fridge, preferably with a thin layer of lemon/lime juice over the top to stop it from browning. Let your guacamole get back to room temperature and adjust salt and lime seasoning before serving.
Have too many avocados on your hands? Send it my way -or give one of these a go:

Kale & rice salad with avocado & salmon

Vegan broccoli & avocado salad

Tabasco roasted squash & mozzarella salad



    • 16-03-2017 / 9:54 PM

      I must admit this was sort of a first for me too! I had some in the fridge, I thought why not and I really really like it! Tones of herbs in guac’s the best!!
      xx Sandra