Quick Guacamole with Veggie Sticks

If you ask me, guacamole with veggie sticks is the perfect easy snack.

This simple appetizer brings together creamy avocados with fresh lime juice and a handful of basic seasonings. Crisp vegetables like carrots, bell peppers, and cucumbers make great dippers that add satisfying crunch.

The guacamole comes together in just minutes with a fork and bowl – no fancy equipment needed. Fresh cilantro and a pinch of garlic powder give it that classic flavor everyone loves.

It’s a crowd-pleasing snack that works for game day, parties, or just a quick afternoon treat.

What Kind of Avocados Should I Use?

The key to great guacamole is using perfectly ripe avocados, and timing can be tricky with these guys. You want avocados that give slightly when you press them gently but aren’t mushy or overly soft. If your avocados are still firm, let them sit on the counter for a day or two until they’re ready – you can speed this up by placing them in a paper bag with a banana. Hass avocados are your best bet for guacamole since they have a creamy texture and rich flavor that mashes beautifully. Avoid any avocados with dark spots or that feel too squishy, as these will make your guacamole taste off and look unappetizing.

Options for Substitutions

This fresh guacamole recipe is pretty forgiving when it comes to swaps:

• Avocados: Make sure your avocados are ripe but not mushy – they should give slightly when pressed. If they’re too firm, let them sit at room temperature for a day or two. There’s really no substitute for avocados in guacamole, so this is one ingredient you’ll want to stick with.
• Fresh coriander: Not a fan of coriander? You can use fresh parsley instead, or try chopped fresh mint for a different twist. Start with half the amount and adjust to taste.
• Greek yogurt: Regular plain yogurt works fine, or you can skip it entirely for a more traditional guacamole. Sour cream is another good option if you prefer a richer taste.
• Lime juice: Fresh lime juice is best, but bottled will work in a pinch. You can also use lemon juice, though it’ll give a slightly different flavor profile.
• Veggie sticks: Feel free to mix up the vegetables based on what you have – cucumber, snap peas, cherry tomatoes, or radishes all work great. Just cut them into easy-to-dip sizes.
• Corn chips: Any sturdy tortilla chips will do the job. Pita chips or even toasted bread triangles make good alternatives if you want something different.

Watch Out for These Mistakes While Cooking

The biggest mistake when making guacamole is choosing avocados that are either too hard or too mushy – you want them to yield slightly to gentle pressure but still hold their shape when mashed.

Another common error is adding the lime juice at the end, when it should actually be mixed in right after mashing the avocados to prevent browning and give the flavors time to meld together.

Don’t forget to taste and adjust your seasoning before serving, as avocados can be quite bland on their own and may need more lime juice or salt than you initially think.

For the freshest taste, prepare your veggie sticks just before serving and store any leftover guacamole with plastic wrap pressed directly onto the surface to minimize air exposure and prevent that unappetizing brown layer from forming.

What to Serve With Guacamole?

This guacamole is perfect for so many occasions, whether you’re hosting a party or just want a healthy snack! The veggie sticks that come with the recipe are great, but you can also try it with warm pita bread, tortilla chips, or even spread it on toast for a quick breakfast. I love serving guacamole alongside other Mexican-inspired dishes like quesadillas, tacos, or nachos for a complete meal. You can also use it as a topping for grilled chicken or fish, or mix it into a burrito bowl with rice and beans.

Storage Instructions

Keep Fresh: Your guacamole will stay green and creamy for about 2-3 days in the fridge when stored in an airtight container. Press plastic wrap directly onto the surface of the guacamole to prevent browning, then seal the container. The veggie sticks can be stored separately in the fridge for up to a week in a container with a damp paper towel.

Prep Ahead: You can chop all your veggies up to 2 days ahead and store them in the fridge in separate containers. For the guacamole, it’s best made fresh, but you can prep the ingredients earlier in the day and mash everything together just before serving to keep that bright green color.

Serve: Give your guacamole a good stir before serving since it might separate slightly after sitting. If it looks a bit brown on top, just scrape off that layer and the underneath will still be perfectly green and delicious. Serve chilled with your crisp veggie sticks and corn chips.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-850
• Protein: 12-16 g
• Fat: 38-46 g
• Carbohydrates: 90-105 g

Ingredients

For the dip:

• 2 small avocados, peeled
• 2 green onions, sliced thin
• 1 small tomato, diced finely
• 1 tbsp finely chopped fresh cilantro
• 3 tbsp lime juice
• 2 tbsp greek yogurt

For serving:

• 3.5 oz plain corn chips
• 2 celery stalks, cut into sticks
• 1 medium carrot, sliced into sticks
• 1 medium red bell pepper, cut into sticks

Step 1: Prepare the Guacamole

• 2 small avocados, peeled
• 2 green onions, sliced thin
• 1 small tomato, diced finely
• 1 tbsp finely chopped fresh cilantro
• 3 tbsp lime juice
• 2 tbsp Greek yogurt

Place the peeled avocados in a medium bowl and mash them roughly with a fork until you reach your desired texture.

Add the sliced green onions, finely diced tomato, chopped fresh cilantro, lime juice, and Greek yogurt to the bowl.

Stir everything together gently until well combined.

Season to taste with salt and pepper.

I like to save a little cilantro for sprinkling on top right before serving for extra freshness.

Step 2: Prepare the Dippers

• 3.5 oz plain corn chips
• 2 celery stalks, cut into sticks
• 1 medium carrot, sliced into sticks
• 1 medium red bell pepper, cut into sticks

Arrange the corn chips, celery sticks, carrot sticks, and red bell pepper sticks on a platter around a bowl of the guacamole (from Step 1).

The fresh crunch of the vegetables and the salty corn chips are perfect for dipping into the creamy guacamole.