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3-Step Paleo Guacamole Recipe
1 CommentThere are some recipes that simply taste better when you make them yourself—and guacamole is definitely one of them. Not only is it incredibly easy to whip up, but when made fresh, it far surpasses any store-bought version in both flavour and nutrition. Most importantly, making your own means full control over the ingredients, so you can avoid unnecessary additives like preservatives, emulsifiers, or hidden sugars. You won’t find any nasties here.
This is my go-to guacamole recipe—fresh, simple, and totally Paleo-friendly. It’s perfect as a snack, a side, or a topping, and it pairs beautifully with a wide variety of meals. Whether you’re serving it at a party or adding it to a weekday lunch, homemade guac is always a winner.
Recipe: Guacamole Dip
Equipment
- Pestle and mortar
- Chopping Board
Ingredients
- 4 chillies finely sliced
- Small bunch coriander cilantro, finely chopped
- 3 tomatoes finely diced
- Sea salt to taste
- 1 red onion finely diced
- Juice of ½ lime
- 4 ripe avocados
Instructions
- Prepare the Ingredients: Use a pestle and mortar to grind together the chillies, coriander (cilantro), tomatoes, sea salt, and onion until you reach a paste consistency.
- Add Lime Juice: Add the lime juice and a dash of water if required to make the mixture more fluid.
- Mash the Avocados: Just before serving, mash in the avocados to the mixture until well combined.
Why Fresh Is Best
Guacamole is one of those dishes that’s best enjoyed soon after it’s made. The flavours are bright, the texture is just right, and the nutrients are at their peak. While you can store it in the fridge for a short time, the appearance and taste are always best when freshly prepared. If you need to make it in advance, a little extra lime juice can help preserve the colour for longer. But ideally, whip it up just before serving for the freshest result.
Unlike store-bought versions that often contain preservatives or added sugar, this homemade Paleo guacamole relies on just a few quality ingredients—ripe avocados, lime, sea salt, and optional extras like garlic, onion, or fresh herbs. It’s clean, nourishing, and packed with flavour.
The Power of Avocados
Avocados are a cornerstone of many Paleo meals, and for good reason. They’re loaded with monounsaturated fats, which support heart health and help keep you feeling full. They’re also an excellent source of potassium, fibre, and a variety of essential vitamins—particularly vitamins C, E, K, and several B vitamins.
Pairing avocados with lime juice not only enhances the flavour of guacamole but also boosts vitamin C content and helps preserve the vibrant green colour. It’s a small but powerful combo that makes this dip as nutritious as it is delicious.
Simple Ingredients, Big Flavour
Here’s what makes up the base of this guacamole:
- Avocados: Ripe but not over-soft. Look for a slight give when pressed gently.
- Lime juice: Adds brightness and slows oxidation.
- Sea salt: Brings out the natural flavours of the avocado.
- Optional add-ins: Garlic, coriander (fresh or ground), chopped red onion, tomato, or jalapeño for heat.
Once you’ve nailed the base recipe, you’ll find endless ways to customise it depending on your preferences and what you have on hand.
How to Customise Your Guacamole
Guacamole is one of the most adaptable dishes in any Paleo kitchen. Try these variations to keep things interesting:
- Add heat: Stir in finely chopped jalapeño or a pinch of crushed chilli flakes.
- Make it smoky: A touch of smoked paprika adds depth and warmth.
- Herb it up: Add chopped coriander for a bright, fresh flavour.
- Give it crunch: Finely diced red onion or cucumber can add texture.
- Add a fruity twist: Try diced mango or pomegranate seeds for sweetness and colour.
Once you get comfortable with the basic version, guacamole becomes less of a recipe and more of a canvas for your favourite flavours.
Perfect Paleo Pairings
While guacamole is often thought of as a dip, it’s far more versatile than that. Here are some Paleo-friendly ways to enjoy it:
- As a dip for raw veggies like carrots, cucumber, capsicum, or celery.
- Spooned over grilled chicken, steak, or fish for a creamy, tangy topping.
- Paired with sweet potato wedges or baked plantains.
- As part of a Paleo bowl with leafy greens, roasted veg, and protein.
- Served with almond flour crackers or dehydrated veggie chips for a snack platter.
It’s also fantastic alongside homemade pâté, as the creamy texture of guacamole contrasts beautifully with the rich, savoury spread.
How to Store Guacamole (and Keep It Green)
We all know that guacamole turns brown quickly after being exposed to air, but there are a few tricks to help keep it looking fresh for longer:
- Use extra lime juice: A thin layer of lime juice on top helps prevent browning.
- Cover tightly: Press cling film directly onto the surface of the guac before sealing with a lid.
- Try the pit trick: Some swear by storing the avocado pit in the bowl to slow oxidation—it may not be foolproof, but it doesn’t hurt!
Keep refrigerated and consume within one to two days for best results. While the top layer might discolour slightly, you can scrape it off to reveal the vibrant green guac underneath.
Entertaining? Serve It Three Ways
Guacamole is ideal for sharing, and you can make a trio of versions to suit different tastes:
- Classic & Chunky: Hand-mash with a fork, keeping some texture. Add sea salt, garlic, and lime to taste.
- Spicy & Smooth: Blitz in a food processor for a creamy consistency and stir in jalapeño and cumin.
- Tropical Twist: Add diced mango, pineapple, or pomegranate seeds for a refreshing summer-style guac.
These variations also look beautiful on a platter and are sure to please everyone, from spice lovers to those who prefer a milder dip.
Guacamole on the Go
If you need a healthy snack while travelling, guacamole is a fantastic choice. Portion it into small reusable containers and pair with veggie sticks or Paleo-friendly crackers. It’s satisfying, full of good fats, and keeps you energised between meals.
Just be sure to keep it cool if you’re out for more than a couple of hours—an insulated lunch bag or cool pack works well.
Make It Part of Your Routine
Guacamole isn’t just for parties. It’s a quick and easy recipe that can become part of your regular meal prep. It takes just a few minutes to throw together and can be used throughout the week to add flavour and nutrition to your meals.
From breakfast to dinner, it complements eggs, roasted vegetables, grilled meats, or simple bowls. It’s one of those recipes that helps make Paleo eating feel indulgent while staying clean and wholesome.
Final Thoughts
Guacamole is a brilliant example of how simple, natural ingredients can come together to make something truly special. It’s nutritious, delicious, and endlessly customisable. Whether you enjoy it chunky and rustic or silky smooth with a spicy kick, making it yourself means you’re always in control of what goes into your food—which is exactly what Paleo is all about.
So skip the plastic tub at the supermarket and make your own instead. It only takes a few minutes, and your taste buds (and your health) will thank you.
Do you have a favourite twist on guacamole? Whether it’s extra lime, a sprinkle of cumin, or a fruity addition, I’d love to hear your variations in the comments below!
Prawn, Mango & Guacamole Collard Wraps (Paleo Lunch Idea)
1 CommentIf I’m heading out for the day and need to take a packed lunch, a Paleo-friendly wrap is almost always my go-to. They’re quick to put together, easy to transport, and the possibilities for filling combinations are endless. In this version, I’ve used collard leaves as the wrap base, which are incredibly sturdy, hold up well in transit, and add a subtle earthy taste that pairs beautifully with the sweet, spicy, and creamy ingredients tucked inside.
With fresh prawns, juicy mango, and creamy guacamole wrapped in a collard leaf, this recipe brings together contrasting textures and vibrant flavours in every bite. There’s savouriness from the prawns, sweetness from the mango, creaminess from the avocado, and a gentle kick from lime and chilli. It’s light, refreshing, and incredibly satisfying — a perfect example of how eating Paleo doesn’t mean sacrificing taste or convenience.
Recipe - Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps
Equipment
- Chopping Board
- Mixing bowls
- Cocktail sticks
Ingredients
- 300 g cooked and peeled prawns
- 1 large ripe mango, diced
- 10 cherry tomatoes quartered
- 1 carrot grated
- 2 ripe avocados
- Zest and juice 1 lime
- 6 spring onions
- 1 red chilli deseeded and finely chopped
- 1 clove garlic crushed
- Salt and black pepper to taste
- 4 x large collard leaves
Instructions
- Prepare the Filling: In a bowl, toss together the prawns, diced mango, quartered tomatoes, and grated carrot.
- Make the Guacamole: In a separate bowl, mash the avocados with lime zest and juice, chopped spring onions, finely chopped chilli, and crushed garlic. Season with salt and black pepper to taste.
- Assemble the Wraps: Lay the collard leaves flat on a chopping board. Divide the prawn filling evenly among the four leaves, then add a generous spoonful of guacamole on top of each.
- Roll the Wraps: Carefully roll up the collard leaves to form wraps. Secure them with cocktail sticks to hold them together.
- Serve: Enjoy immediately or pack for a delicious and healthy lunch on the go.
Why Collard Leaves Make the Best Paleo Wraps
When it comes to ditching conventional wheat-based wraps, collard leaves are a standout option. They’re strong enough to hold substantial fillings, flexible enough to roll, and naturally packed with nutrients. Rich in vitamins A, C, and K, as well as calcium and fibre, they’re far more than just a container — they’re a healthy upgrade that complements your meal without getting in the way of the flavours inside.
Unlike some leafy alternatives (looking at you, iceberg lettuce), collards don’t fall apart or turn soggy. You can steam or blanch them lightly for easier rolling, or use them raw if you prefer a bit of crunch. Either way, they make for a portable, Paleo-perfect lunch option that holds up beautifully in your lunchbox or cooler bag.
The Magic of Prawns, Mango, and Guacamole
Let’s talk about what’s inside. This wrap isn’t just healthy — it’s packed with contrasting flavours and textures that make it genuinely exciting to eat.
- Prawns: A fantastic lean protein source, prawns are quick to cook, low in fat, and rich in nutrients like selenium, iodine, and vitamin B12. They add a delicious savoury flavour and a satisfying bite to the wrap.
- Mango: The natural sweetness of mango brings a tropical flair and balances the savouriness of the prawns beautifully. Mango is also loaded with antioxidants and vitamins, particularly vitamin C and beta-carotene.
- Guacamole: Avocado delivers creaminess and richness while adding heart-healthy monounsaturated fats and fibre. A squeeze of lime and a sprinkle of salt lift the guac even more, while chilli adds optional heat.
The combination is not just delicious — it’s deeply nourishing. You’ve got protein, good fats, fibre, and loads of vitamins in a single, hand-held meal. It’s the kind of lunch that leaves you energised rather than sleepy, and because it’s grain-free, it won’t weigh you down in the afternoon.
Tips for Assembling the Perfect Wrap
To get your wraps just right, a few simple tips make all the difference:
- Trim the stems: Collard leaves have thick stems that can make rolling difficult. Carefully trim the stem with a sharp knife to make the leaf more pliable without tearing it.
- Layer strategically: Start with a base layer of guacamole to help hold everything together, then add your prawns and mango. This prevents the wrap from falling apart when you roll it.
- Don’t overfill: It’s tempting to stuff your wrap full, but too much filling makes it difficult to roll and more likely to split. Stick to a moderate amount and roll tightly.
- Wrap in paper: For extra security (especially if packing for later), roll the finished wrap in parchment or wax paper to hold its shape. You can secure it with string or a rubber band for easy transport.
Substitutions and Variations
One of the joys of this recipe is how adaptable it is. If you don’t have prawns on hand or simply want to switch things up, here are some great alternatives:
- Swap prawns for grilled chicken, leftover roast meat, or even smoked salmon.
- Use grilled peaches or pineapple instead of mango for a different take on the sweet element.
- Add shredded red cabbage, cucumber ribbons, or fresh coriander for crunch and colour.
- If you want a vegetarian version, try mashed boiled egg or roasted sweet potato with guacamole and mango.
As for the wrap itself, if collard greens aren’t available in your area, cabbage leaves (lightly steamed), large spinach leaves, or even nori sheets can work well. The important part is choosing something sturdy enough to hold the filling and flexible enough to roll.
Perfect for Meal Prep and Day Trips
These wraps are ideal for taking on the go. Whether it’s a beach day, a picnic, or a road trip, they’re compact, neat, and don’t require any heating. If prepping in advance, store your fillings separately and assemble just before eating to keep everything fresh and prevent sogginess.
You can also make a few wraps in the morning and keep them in a lunchbox with an ice pack — they’ll be perfectly chilled and ready to enjoy by lunchtime. For maximum crunch, pack some extra veggies or Paleo crackers on the side.
Why This Wrap is a Standout Paleo Lunch
So many store-bought wraps are heavy on processed grains, low in nutrients, and full of fillers. This recipe flips the script by putting real, whole ingredients front and centre. It proves that healthy eating doesn’t have to be boring — and that even a quick lunch can feel like something special.
With each bite, you get a perfect mix of taste and texture: savoury prawns, juicy mango, rich avocado, and the satisfying bite of collard greens. It’s a meal that feels indulgent without any of the downsides of conventional fast food. Plus, it fits beautifully into a grain-free, dairy-free, and gluten-free lifestyle.
Your Turn
Do you often make Paleo-friendly wraps for lunch? What is your favourite medium to use for the wraps? Cabbage? Seaweed? Lettuce? Or something else entirely? I’d love to hear your go-to combinations — and if you try this one, let me know how it turns out!
Collard wraps like this are a reminder that simple food can be beautiful, nourishing, and endlessly creative. You just need the right mix of ingredients, a few clever tips, and the willingness to experiment.