Guacamole Cream & Olive Salsa

Prep Time
Cook Time
Ready In

"Found @ realsimpledotcom, this is actually part of the recipe & what drew me to it. The rest of the recipe was for grilled shrimp tacos, but the no-cook salsa got more of my attention. The salsa was modified slightly to better suit our taste preferences, but I trust you will agree w/me that this salsa should have a wide variety of uses in recipes or when used as a condiment for eggs, tacos, burritos, salads, etc. Prep time was estimated & ample time allowed for ingredient prep. ENJOY!"

Original recipe yields 4 servings


  • Serving Size: 1 (309.2 g)
  • Calories 181.2
  • Total Fat - 11.2 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0 mg
  • Sodium - 342.4 mg
  • Total Carbohydrate - 25.2 g
  • Dietary Fiber - 6.6 g
  • Sugars - 4.9 g
  • Protein - 2.9 g
  • Calcium - 43.9 mg
  • Iron - 0.8 mg
  • Vitamin C - 76 mg
  • Thiamin - 0.1 mg

Step 1

Scoop the avocado into a blender. Add 1 tbsp of the lime juice & 1/2 tsp salt. Puree until smooth & transfer to a sml bowl. Season to taste w/ground black pepper.

Step 2

Combine the mixture w/the remaining 2 tbsp of lime juice, the olives, onion, jalapeno & cilantro. Serve as desired or store in refrigerator for later use.

Tips & Variations

  • Standard blender



Guacamole lover here; enjoyed this spin on it with the green olives.

review by:
(4 Apr 2018)


I love avocado and love this twist on an avocado dip. All I reduced was the lime juice....I cut it in half after tasting. I used both green and black olives. Yummy!

review by:
(4 Mar 2018)


This is a really great guacamole which I prepared two month ago and I forgot to report, so sorry Mary Pat! I scaled the recipe down to one small black avocado and I used one green chili as well as frozen cilantro (I always have on hand in the freezer). I opted for green olives in brine. The red onion are great for this recipe as they are sweeter than the yellow one which I usually get. It's very easy to be preached and it even tastes better if you let it sit for a few hours in the fridge before serving! Thanks a lot for this recipe.

review by:
(2 Mar 2017)