Cool as a Cucumber Guacamole

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Well, that was quite the upswelling of autumnal breakfast enthusiasm. So glad you liked the buckwheat quinoa pancake recipe!

Let’s switch gears today and talk about one of the great Choosing Raw love affair: guacamole. Aside from banana soft serve, I doubt there’s a single recipe that people associate more closely with my blog than guacamole (and really, anything with avocado). I can unapologetically eat an entire batch of the stuff in one sitting, and I often do. I break locavore values to stock my kitchen with avocados year round, so that I can savor the joys of a creamy, lime green bowl of guac in the dead of winter. I use guacamole in place of mayo or mustard in sandwiches, I plop it atop bowls of whole grain, and I smear it onto my salads (if you ask me, it’s better on salad than salad dressing).

In short, I’m a fan.

My favorite guacamole recipe is the one you’ll see most frequently on this blog. It’s sweet, tangy, and it’s sans onion, which means you won’t be popping breath mints for hours after your lunch.


The following recipe puts a fresh and crunchy spin on the classic guac formula. Like my original favorite guac, it features chopped vegetables and a variety of fresh herbs as well as guac; like my original, it’s onion-free (though you can certainly add red onion if you’d like to). And, like the original, it’s seriously delicious and extremely simple!

The stars of this guac are fresh mint and fresh basil. If you don’t have either, you can use dried herbs, or you can substitute parsley and cilantro. That said, it’s worth making the recipe just as specified; these herbs elevate guacamole to a bright, fresh, and surprising new plateau.

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Cool as Cucumber Guacamole (raw, vegan, gluten and soy free)

Serves 2-4 (who am I kidding: 2)

1/2 cucumber, chopped
6 cherry tomatoes, quartered
2 avocadoes, pitted and cubed
Handful fresh basil, finely chopped
Handful fresh mint, finely chopped
Juice of 2 small lemons (or 1 large)
Salt and pepper to taste
Drizzle of agave (about 2 tbsp)

Mix all ingredients together, using a fork to mash the avocado, in a medium or large bowl. Serve with crudites, salad, pita chips, corn chips, nori sheets, or just about anything!

Optional add-ins!

  • 1/4 cup chopped red onion
  • 1/2 cup corn kernels
  • substitute lime juice for lemon
  • roasted red pepper
  • 1/3 cup chopped grapes

I think any of the above would be delicious with this guac recipe; I plan on making them all! In spite of being a little lower in fat than your table variety guac (because there are so many veggies thrown in), this recipe is oh-so-rich and creamy:

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There it is, folks: a nutrient dense, flavorful, and light, bright recipe with minimal ingredients. I hope it’s what you all have come to expect from me Smile

With that, I’ve got a long day of studying ahead of me. Till soon!


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Categories: Vegan Basics
Dietary Preferences: Raw

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  1. Thanks so much for the tip Gena! Actually I owe you more than you realize. I’ve been using your blog as a guide to eating my vegan way through the city. It’s been amazing and I have you to thanks. I even went and volunteered at Thanksliving last weekend, thanks to your amazing post about it a few years ago. It was an incredible experience and I’m forever grateful to you for sharing about the WFAS! So thank you!

  2. Hi Gena! Look forward to trying this recipe. Guacamole is a staple in our household. Constantly have some whipped up in the fridge or make it up on the fly when we’re out. I’ve made a deal with the produce people at my local grocery store – when they are culling produce (especially avocados) and come across the ones that are starting to go soft (which is the perfect time to make guacamole)
    they sell to me at a CHEAP price and we’re able to have avocados in the house year round. A blessing – because we’re addicts too with the avocado. My favorite sandwich lately has been homemade guacamole on a piece of lightly toasted millet bread with sprouts, slice of tomato and topped with layered chunks of dulse. FREAKING AMAZING! Thanks for the recipe – will try it tonight!

  3. Love this guac… the flavor combo here are some of my favorite pairings with avocado! Mmmm… going to make some right now!

  4. Hi Gena,

    I’m right there with you on the avocado train! It seems that most of my recipes also involve avocado in some form or another. One of my past blog posts was titled “Addicted to Avocados” and you’d be amazed at how many people stumble across my site from typing that exact phrase in google search! Guess we aren’t the only ones:)

  5. I love putting cucumber and cherry tomatoes in my guac. Add in some herbs? Now that’s taking it to a whole new level! Genius idea that I’m definitely going to try.

    Speaking of locovore, I’d say that I’m a imperfect locovore myself. I just moved to NY from CA, where being a locovore was too easy. 100% of my produce came from the farmers market and only a few non-local items were purchased from the health food store. I was super lucky to often get free avocados since so many people (including my parents) have avocado trees. Now that I’m in NY and local ‘cados aren’t an option, I’m willing to break my locovore status. I’ve only bought a couple since I moved here and they’ve all been super sub par (and shockingly pricey). And advice on where to get good avocados in NY?

    • Some delis in NYC have the best and plumpest avos around. Not a joke!

      I am so jealous that you moved there.

      • Thanks so much for the tip Gena! Actually I owe you more than you realize. I’ve been using your blog as a guide to eating my vegan way through the city. It’s been amazing and I have you to thank. I even went and volunteered at Thanksliving last weekend, thanks to your amazing post about it a few years ago. It was an incredible experience and I’m forever grateful to you for sharing about the WFAS! So thank you!

  6. Have a great study day! I’ve done guac with so many permutations of herbs and veggies, and basil and mint with cuke is a winner, for sure. Maybe my weirdest one was when I lived in HI and had abundant access to papaya. Papaya in guac–might sound weird but it’s seriously delicious, especially with plenty of lime and cayenne! And I’m with you on not loving onion in there at all, especially for hours afterward…

    • Actually, mango and avocado is one of the few ways in which I love mango, so that doesn’t sound like much of a stretch!

  7. As a native Texan, I’m usually pretty traditional when it comes to guacamole (onion, lime/lemon, garlic, cilantro, kosher salt, jalapeno), but I’m like you–I don’t think there’s anything with avocado in it that I couldn’t grow to love. NEVER would have considered putting mint in my guacamole, but I’m willing to loosen the reigns on my guac-rules. A little:)

  8. I love guacamole so much! I usually keep it pretty simple, avocado, lemon or lime and salt. Unfortunately cucumbers are the only vegetable I can’t stomach (I know, I’m weird), but I like your idea of adding fresh mint. That sounds so tasty!

  9. YUM! I admit to being a hardcore guacamole addict. There is no such thing as too much! I’ve never considered putting cucumbers in it, but I do love them, so they’d be a welcome addition. Basil, mint, and grapes sound interesting, too!

  10. So bright and green and I feel healthy just looking at it. I have never tried cucumber IN the guac mixture but cucumber spears make great dipping sticks. And I love that you put tomatoes in it…I do the same.

    Good luck studying. I think you need to take lots of study breaks and snack breaks 🙂

  11. this is so much fancier the ghetto guac i make. here’s mine: 1 fork for mashing, half avocado + squeeze of lime & salt. enjoy haha. how’s orgo going? they say there comes a point where it all just sort of ‘clicks’ and i hope that happens to you!

  12. I LOVE basil and mint. They are a match made in avocado heaven. I can’t wait to give this a try, thanks Gena!

  13. I love guacamole and often make some to have it on top of a dark pumpernickel rye bread. the flavours are so intense, i love it! this is the perfect new twist to the standard guacamole. thanks for sharing!

  14. This sounds so light and fresh I love it! I can imagine raw corn and red onion would be perfect make perfect add ins and I’m very intrigued by adding in grapes. Thanks for this Gena, yet again starred to try soon.

  15. This guacamole sounds great, and I love the addition of mint and basil – very refreshing! I’ve recently been eating mashed avocado with a little s&p on toast (so good), but this would be a nice change.

  16. I’ve made no secret of my love affair with avocados, as I do eat a whole one smashed up on Ezekiel toast a few times a week. However, I have to confess I’ve never made guac. For some reason I feel like it would take away from the flavor of the avocado itself even though I sprinkle my sandwich with nooch or sometimes cumin/misc. herbs and spices…

    • I totally get being an avocado purist. Avocado with salt is so perfect as it is, it’s hard to mess with it. That’s actually why I never add onion or garlic to my guacamole; those flavors are just too strong to subject the lovely avo to!

  17. This sounds so refreshing and light. Guacamole must be a universal love-at the vegetarian dining hall, whenever there is Mexican food, the guacamole is always the first to run out!

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