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Avocado management is a real thing in The Kellie Kitchen. When I have three or more ripe avocados all at once then it’s time for guacamole.


  • avocados
  • tomatoes-deseeded
  • jalapeno-deseeded
  • red onion
  • cilantro
  • clear vinegar
  • salt and pepper

Mash all together

Dump all the ingredients for your guacamole into a bowl and mash all together. You decide how smooth or chunky you want your guac.

Serve with

For us it’s pork rinds ALL.THE.WAY! But you can also serve with vegetables or right on top of a salad. I even eat it by the spoonful-YUM!


This is a tough one. I never want to throw out any food…ESPECIALLY GUACAMOLE. However, guac the second day is just sub par.

You can try to seal the top of the guacamole with a layer of plastic wrap. Lay the plastic directly on the top surface of your guacamole so no air touching the avocado.

This plastic layer helps keep the browning from happening. STore in the fridge overnight. When serving, remove the plastic wrap and scrape any browning away.

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Avocado management is a real thing in The Kellie Kitchen. When I have three or more ripe avocados all at once then it’s time for guacamole.
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Appetizer, Basics
Cuisine: American, Mexican
Keyword: avocado, guacamole
Author: The Kellie Kitchen


  • 3 avocados large and diced
  • ½ cup tomato deseeded and diced
  • ¼ cup jalapeño deseeded and minced
  • ½ cup red onion small dice
  • ½ cup cilantro packed and finelychopped
  • 1 tbsp vinegar white/clear
  • ½ tsp salt
  • ¼ tsp black pepper


  • In a large bowl add all of the ingredients. Using a fork, mash all of the ingredients together. I like to keep my avocados slightly chunky. Taste for seasoning and serve.
  • Serve guacamole with pork rinds, low carb tortilla chips, or a variety of vegetable crudites.


I have not included nutritional calculations on this guacamole recipe merely because it is much too difficult to give an accurate calculation based on how large your avocados are and how many servings will be in the finished product.
Storage of the guacamole can be tricky. If there is any leftover guacamole, I take a piece of saran plastic wrap And place it right on the top of the guacamole to create a seal. I store this leftover guacamole in my fridge raider for no more than one night. The next day I remove the plastic wrap and gently scrape the top layer of the guacamole that has potentially or slightly turned brown.
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MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

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