Low Sodium Guacamole

The simple low sodium guacamole recipe is made easy just by leaving the salt out. Store brands can vary in sodium amounts from low to as high as 240 mg for 2 Tbsps. You can make this fresh guacamole and use as much of any ingredient as you want and not have to worry. The fresh ingredients more than make up for what the salt must be covering up.

Tortilla chips, tacos, burritos, baked potatoes, almost everything is enhanced with guacamole. This simple guacamole is made with ripe avocados, jalapenos, garlic, cumin and tomatoes. It’s your choice to make this avocado salad chunky or smooth depending on your taste. It is essential to use avocados at their peak of ripeness.

Pick ripe avocados for the perfect guacamole

The best guacamole starts with the fresh ingredients. Look for avocados that are ripe, but firm. You should pick avocados that are firm to the touch yet have a very sight yield. You don’t want avocados that are already soft and mushy. They usually will have brown spots and are turning overly mushy inside. Avocados that are too firm may be ripened at home and encouraged along by placing in a brown paper bag.

How to prepare low sodium guacamole

Slice the three ripe avocados in half by slicing down to the pit and around once then twist the two halves apart. Remove the pit and scoop the meat out of the skins into a mixing bowl and gently mash them to your desired texture of chunky or smooth. Add in the onions, tomatoes, cilantro, jalapeno pepper, garlic, cumin, and lime juice and then gently stir to combine.

When using tomatoes for this low sodium guacamole, you can dice your own fresh tomatoes or use canned. I hate dicing tomatoes so I use a can of no salt added diced tomatoes, so much easier. Take note though, you do need to drain the tomatoes well after slicing them or from the can, or else the guacamole mix will be too watery and runny. I prepare them first and then let them drain in a strainer while I cut the rest of the ingredients.

That’s all there is for a quick and easy, delicious low sodium guacamole.

Storing leftover guacamole to keep it green

Guacamole turns brown from oxidation pretty quick. The lime juice helps to slow the process, but it’s inevitable that any leftover guacamole will quickly start to brown.

A common way to store guacamole is to cover with plastic wrap directly in contact with the guacamole. Or add a layer of water to prevent oxidization. Either way, find the skinniest storage container you can and that exposes the least amount of guacamole at the top and then add your plastic wrap or about 1/2 inch of cold water on top. Snap the lid on the storage container and place it in the fridge. When you’re ready for more guacamole, just drain the water off the top and give it a stir.

Low Sodium Guacamole

5 from 2 votes

Written by: Bill

A low sodium authentic guacamole doesn’t contain unnecessary ingredients fillers or salt!. All you need is avocados, onion, tomatoes, a jalapeno pepper, lime juice, and garlic. Easy and delicious!

Print Pin Recipe Comment

Cook ModePrevent your screen from going dark

Prep Time 12 minutes mins

Cook Time 0 minutes mins

Total Time 12 minutes mins

Course Appetizer, Snack

Cuisine American, Mexican

Servings 8

Calories 166 kcal

Ingredients

 

1x2x3x

• ▢ 3 avocados
• ▢ 2 tablespoons minced garlic
• ▢ 1 jalapeno finely diced
• ▢ 1/2 cup onion finely diced
• ▢ 1 tablespoon lime juice
• ▢ 1/4 teaspoon ground cumin
• ▢ 1 10 oz. can Ro*Tel diced tomatoes no salt added (drained)
• ▢ 2 Tablespoon cilantro (finely chopped leaves)
• ▢ 1/2 teaspoon Mrs. Dash Original Table Blend seasoning no salt

Preparation

 

• Mash avocados with hand masher and then stir in, jalapeno, onion, lime juice, cilantro, Mrs. Dash Original Table Blend no salt added, cumin until well mixed. Stir in tomatoes in at the end to prevent over crushing.
• Serve immediately. Or using a skinny container to expose the least amount of guacamole, cover with plastic wrap so that the plastic is in contact and touching the entire top layer of the guacamole. Or add a layer of water and refrigerate for up to a day before serving.

I use, own and recommend these products and ingredients used in this recipe and I may earn commissions from qualifying purchases.

Nutrition

Serving: 8gCalories: 166kcal (8%)Carbohydrates: 9.1g (3%)Protein: 1.5g (3%)Fat: 14.8g (23%)Saturated Fat: 3.1g (19%)Potassium: 421mg (12%)Fiber: 5.6g (23%)Sugar: 1.2g (1%)Calcium: 21mg (2%)Iron: 1mg (6%)

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please understand that not everyone’s sodium and dietary requirements are the same, therefore some recipes may be higher than you’re allowed.

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Hello, I’m Bill

Welcome!  After my stroke, I began to prepare low-sodium and reduced-fat meals. Tasty, easily prepared meals that can help you change to a low-sodium diet for a healthier life.  Read more…

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