Guacamole in a Jar (Time Saver)

In a continued effort to save time in the kitchen, I decided to apply my Salad in a Jar method to guacamole…and it worked!

I made a large batch of guacamole and stored it in the freezer.  After 5 days, only a small amount of browning occurred, which stirred right into the guacamole without anyone noticing!

So, now my grocery store routine includes making both Salads in a Jar and Guacamole in a Jar as soon as I return from the store.  It’s a major time saver for the week!

It’s also a great strategy when avocados are on sale, or if you want to stock up on guacamole before avocados are out of season.



6 large organic avocados

1 Tbsp. fresh organic lime juice

1/4 teaspoon dried oregano

1 teaspoon organic cilantro, finely chopped

1 teaspoon red onion, finely chopped (optional)*

2 cloves fresh organic garlic, minced*

Real Salt to taste (I add roughly 1 teaspoon)


*I love garlic, but my son hates it.  He loves red onions in his guacamole, but I do not eat nightshades because they can be inflammatory for people with autoimmune conditions.  So, we make the guacamole leaving both of those ingredients out.  Then, I divide the guacamole in half and add onion to his and garlic to mine.  That way, everyone is happy.  If I made the entire batch for myself, I would add 4 cloves of garlic in total because my body loves it!



1. Combine all ingredients in a bowl.

2. Smash with a fork until you reach your desired consistency.

3. Refrigerate until ready to serve.


If storing in the freezer:

* Divide the guacamole into freezer safe 4-ounce jelly jars (regular mouth).

* Using the back of a spoon, push the guacamole down into the jar so there are no pockets of air.  If you leave pockets of air, the guacamole will likely brown in those areas.  

* Then, even out the top of the guacamole so it’s smooth.  

* Either top with 1/2 – 1 teaspoon of fresh lime juice or tightly secure a piece of unbleached parchment paper on the top (gently tap it down with your finger so it’s snug against the guacamole).   If topping with lime juice, I omit lime from the recipe.  

* When ready to serve, thaw over night in the fridge.  Once thawed, stir well and serve.  


This is a picture of what the guacamole looks like with a piece of unbleached parchment paper pressed down on top.


Side note: My guacamole stays green while my son’s turns slightly brown on top.  I believe the garlic is helping to keep mine green.

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