Semi-Homemade Guacamole

By: Cassy Joy Garcia

Disclaimer: This post may contain affiliate links. Any purchases made through these links will result in a small commission for me (at no extra cost for you), but all opinions are my own. You can find our full affiliate disclaimer here

jump to recipe print

I literally haven’t ever met a person who didn’t love guacamole. Not a single one.

Semi-Homemade Guacamole

Okay, there was that one time I witnessed my one-year-old nephew issue the most adorable, earnest cringe when he got a mouthful of smashed avocado …but I’m convinced he’ll love it when he’s older.

When I decided to take a turn for a Paleo lifestyle direction almost 7 years ago, guacamole became my substitute for cheese dip, cheese, and conventional mayo. I dipped raw veggies in it, added it to my lettuce wraps, threw dabs of it onto salads, and happily agreed to the added charge for it at Chipotle. Guacamole evolved as my go-to healthy fat and as such, I got serious about perfecting a recipe.

Though I love my 100% homemade variety (a recipe I’ve also included below), if I’m being really honest here, I have to admit that I’ll make my semi-homemade version 4 times out of 5. Relying on fresh, pre-made pico for mixing in saves me a LOT of precious time in the kitchen. I’ve tried this semi-homemade recipe with countless salsas and they’re all delicious, but they all need a boost of fresh lime juice and sea salt. I recommend you go by taste and make it your own!

Enjoy my friends and remember to check out my spiced seed chips if you’re looking for a complete chip-n-dip setup at a party or holiday gathering.


Semi-Homemade Guacamole

Semi-Homemade Guacamole
  • Author: Cassy
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x



Semi-Homemade Version::

  • 4 large avocados, cubed
  • 1/2 cup fresh pre-made Pico de Gallo
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon sea salt

Totally Homemade Version::

  • 4 large avocados, cubed
  • 2 medium-sized tomatoes, de-seeded and diced
  • 1/4 small red onion, diced
  • 1/2 small jalapeno, de-seeded and finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 teaspoon sea salt
  • 3 tablespoons lime juice


  1. Smash the avocados in a bowl until they’re smooth and at a consistency you enjoy.
  2. Stir in the remaining ingredients, tasting to see if you need to add more salt or lime juice.


Tips: Place plastic wrap directly on the exposed guacamole in a bowl or container and keep in the refrigerator for up to 5 days. 

Program Compliance: Fed+Fit, 21-Day Sugar Detox, Whole30, GAPS

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


Your email address will not be published. Required fields are marked *

Recipe rating

  1. Great recipe, turned out delcious. Thanks for sharing.


    1. Kelly says:

      Thanks so much for trying it Simon!

  2. Susan says:

    I’ve been using this hack for guacamole for years (lazy, yes, but oh-so-convenient!). I always add a minced serrano if the store is out of the fresh HOT pico de gallo (which is annoyingly often here on the east coast). I arrived at the idea on my own, so I’m positive others have thought of it too, but yours is the first time I’ve seen it in print — thanks for the validation!!

    1. Cassy says:

      We’re kindred recipe spirits, Susan! 🙂