Some recipes just work everywhere — at a backyard potluck, on a Tuesday afternoon, or as a first food for a baby who is just getting started with avocado.
This guacamole is one of those recipes.
In this video, I’m sharing the guacamole I actually make and bring to gatherings — simple, fresh, and made with ingredients I picked up at two of my favorite local spots. It’s naturally plant-based, gluten-free, and dairy-free, and with a few small modifications, it doubles as a puree for your little one.
This is part one of a two-part series. Part two covers the salsa — stay tuned.
Watch the Video
The Recipe
Guacamole
Ingredients:
- 3 ripe avocados
- ¼ red onion, finely diced (adjust to size)
- 1 serrano pepper, minced (optional — omit for mild)
- 1 handful fresh cilantro, roughly chopped
- 1 lime, juiced
- ~1 teaspoon sea salt, to taste
- Drizzle of extra virgin olive oil
Halve and pit the avocados, then scoop the flesh into a bowl. Mash to your preferred texture — chunky or smooth. Add red onion, cilantro, lime juice, and salt. Stir to combine, then finish with a drizzle of olive oil. Taste and adjust salt and lime as needed. Serve immediately or press plastic wrap directly onto the surface to minimize browning.
What to Serve It With
Tortilla chips are the classic pairing, but one of my favorite whole food options is fresh-cut jicama. Slice it into thick sticks and serve plain, or dress it with a squeeze of lime and a pinch of salt. It’s crisp, mildly sweet, and holds up beautifully to a thick scoop of guacamole — plus it’s a great way to sneak an extra vegetable onto the table without anyone noticing.
Feeding Therapy Tips by Age
Babies and young toddlers
Avocado is one of the most baby-friendly first foods out there — rich in healthy fats, mild in flavor, and naturally soft. To share this guacamole with your little one, simply set aside a portion of plain mashed avocado before adding the onion, serrano, and salt. A squeeze of lime and a small drizzle of olive oil are fine to keep in. Serve mashed, thinned with a little breast milk or formula for younger babies, or in soft chunks for babies who are practicing self-feeding.
Jicama is also worth introducing early. For babies under 12 months, steam or roast sticks until soft enough to mash between your fingers. For older babies and toddlers who are ready for more texture, fresh jicama sticks are a satisfying thing to hold and gnaw on.
Picky eaters and older kids
Guacamole is a great recipe to make with kids because the mashing step is genuinely fun — and low stakes. Hand your child a fork or a potato masher and let them go. There’s no wrong way to mash an avocado, which makes it a perfect entry point for kids who are hesitant in the kitchen.
If your child is working on trying new foods, the variety of dippers here does a lot of the work. Offering jicama sticks alongside tortilla chips gives kids a choice, which supports autonomy at the table — and sometimes the novelty of a crunchy white stick is enough to spark curiosity on its own.
Where I Shopped
I sourced ingredients for this recipe at two local spots worth knowing about if you’re in South Orange County:
- Antojitos Latinos Market — 25381 Alicia Parkway, Laguna Hills, CA 92653
- Whole Foods Market — 23932 Aliso Creek Road, Laguna Niguel, CA 92677
Products Used in This Video
- Olive oil: Nuvo Early Harvest Extra Virgin Olive Oil
- Salt: Jacobsen Pure Kosher Sea Salt
- Chips: Siete Maiz Sea Salt Totopos Corn Tortilla Chips
Up Next: Homemade Salsa
Part two of this series is coming — a roasted salsa with pasilla and Anaheim peppers, tomatillos, zucchini, and more. Same idea: a crowd-pleasing dip that’s naturally gluten-free, dairy-free, and easy to modify for little ones.
