Sydney’s Guacamole (Paleo, Low-FODMAP, GF, DF)

So, you decided to go to Chipotle for dinner. You’re standing in line-burrito, white rice, black beans chicken, lettuce, tomato, fresh cilantro, & then you say ‘Guac please’, to which the burrito maker says ‘That’ll be $2.50 extra, is that ok?’…. Ok, it might not be $2.50 exactly, but it’s some ungodly price for a freakin tablespoon of guac… After making and trying my guacamole, you’ll be able to say ‘um, HA! Heck no!’ to that insanely priced dollop of sad green goo.  My guac is THE, and I’m a self appointed guacamole connoisseur

So, to keep from torturing you any more, here comes the recipe!

Guacamole (Paleo, Low-FODMAP friendly)

What you need:

2 Medium Avocados

1/2 cup grape tomatoes, diced

1/2 cup fresh cilantro, chopped

2 TBS salsa of choice (I’ve made this before with a pineapple salsa, and it was SO good!)

2 TBS diced leeks (you can use green onion too, but leeks are low-FODMAP)

the juice of 1/4 of a lime (this adds zesty goodness as well as acting as a natural preservative)

1 TBS garlic infused olive oil (or you can mash and dice 1-2 cloves, garlic is not low-FODMAP)

1/4 tsp cumin

hot sauce of choice (to taste)

jalapeños (for garnish)



**if you’re feeling feisty, you could even add bacon!**

What you do:

  1. Cut open your avocados, remove the pits and set to the side. Slice up the avocados while inside the skin like so:IMG_3856
  2. Scoop the avocado pieces out of the skin and into a mixing bowl. DO NOT MASH!
  3. Dice tomatoes, leeks, jalapeños, chop cilantro. Add to mixing bowl. DO NOT MIX.
  4. Add your salsa and hot sauce of choice. DO NOT MIX.
  5. Add spices, lime juice, and your garlic of choice (whether it be oil or cloves).IMG_3857
  6. Now, MIX! It’s important to not mix the ingredients until the very last step to keep the guac chunky and not paste-like. If you like more mushy guacamole, by all means, smash away.
  7. Garnish with lime wedge, cilantro, leeks and jalapeños. Toss the pit into the bowl, this will help prevent the guacamole from getting all brown.
  8. Serve with tortilla chips, plantain chips, or just grab a spoon.
  9. If for some reason there is any left over, place in tupperware container, cover with saran wrap and place the saran wrap flush on the top of the guacamole. Press down and remove any air that could be between the saran wrap and the guacamole. Put the tupperware container lid on, store in refrigerator. 


This was a wonderful side for our Tilapia Taco Tuesday.  I hope you enjoy my homemade guacamole recipe!

Oh, and guess what… This recipe is gluten free, dairy free, Paleo, AND Low-FODMAP. Boom.




6 thoughts on “Sydney’s Guacamole (Paleo, Low-FODMAP, GF, DF)

  1. I made this for New Year’s Eve. Everyone liked it and I was asked for the recipe.
    One thing I noticed while making it: Line #3 specifies to add jalapenos with the tomatoes, leeks and cilantro. Jalapenos are only listed in the ingredients as a garnish.No amount is listed in the main part of recipe.

    I substituted Trader Joe’s Fire Roasted Diced Green Chile, as that’s what I had. Jalapeno would have been too spicy, anyway. I will make it this way again.


    1. I’m so excited you loved it and made it your own! Different people prefer different levels of spice so I’m so glad you know your fav! Much love and many blessings to you and your family for the new year!


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