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 is 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 by Step Method

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.


  • Standard blender

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting avocados for this recipe, look for ones that are slightly soft but not overly ripe.
  • If you prefer a milder salsa, you can omit the jalapeño pepper.

  • Substitute black beans for the avocados for a vegan option. The benefit of this substitution is that it will add a source of plant-based protein and fiber to the salsa, making it a more nutritionally balanced dish.
  • Substitute Greek yogurt for the lime juice for a creamier texture. The benefit of this substitution is that it will add a hint of creaminess and tanginess to the salsa, while also reducing the amount of acidity.

Tropical Guacamole Cream & Olive Salsa Replace the jalapeño pepper with 1/2 red bell pepper and add 1/4 cup of diced mango and 1/4 cup of diced pineapple to the mixture. Serve with a sprinkle of freshly-chopped cilantro and a lime wedge.

Grilled Chicken Tacos with Guacamole Cream & Olive Salsa - This dish is the perfect way to enjoy the flavors of the guacamole cream and olive salsa. The grilled chicken provides a nice contrast to the creamy and salty salsa, and the combination of the two makes for a delicious and satisfying meal.

: Mexican Street Corn Salad - This dish is a great accompaniment to the Grilled Chicken Tacos with Guacamole Cream & Olive Salsa. The creamy and savory flavors of the guacamole cream and olive salsa are balanced out by the sweetness of the corn, which is also enhanced by the addition of cilantro and lime juice. The combination of flavors makes this a delicious side dish that compliments the tacos perfectly.


Q: How long will the guacamole cream and olive salsa last in the refrigerator?

A: The guacamole cream and olive salsa will last up to 3 days in the refrigerator. Be sure to store it in an airtight container.

Q: Can I freeze guacamole cream and olive salsa?

A: Yes, you can freeze guacamole cream and olive salsa. Make sure to store it in an airtight container and use it within 3 months of freezing.

3 Reviews


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)

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Fun facts:

Fun Fact 1: Avocados were first cultivated by the Aztecs in South America, and the name "avocado" comes from the Nahuatl word "ahuacatl," meaning "testicle."

Fun Fact 2: Guacamole is a popular dip in Mexico and the United States, and is often served at parties and special occasions. It is believed to have been created by the Aztecs centuries ago, and was made popular by celebrities such as Elvis Presley and Marilyn Monroe.