Guacamole is one of my all time favourite dips and I make it at least a couple of times a week so I figured it’s about time I share my recipe with you all. This guacamole is really quick and easy to make and is amazingly satisfying. Avocados are packed with potassium, vitamin K, vitamin E and B vitamins and are almost 60% monounsaturated fat (that’s the really good type of fat). Guacamole is typically served with tortillas, but I usually eat mine with vegetable crudités, spread on pumpernickel bread or right off the spoon since it’s so good and healthy.
- 2 ripe avocados
- 1/2 teaspoon salt (preferably pink Himalayan
- 1 tbsp of fresh lime juice or lemon juice
- 2 tbsp of minced red onion or thinly sliced green onion
- 1-2 small chilies, stems and seeds removed, minced
- 2 tbsp coriander (leaves and tender stems), finely chopped
- A dash of freshly grated black pepper
- 1/2 ripe tomato, chopped
- Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Place in a bowl.
- Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.)
- Sprinkle with salt and lime (or lemon) juice. Add the tomato, chopped onion, coriander, black pepper, and chiles. Chilli peppers vary individually in their hotness. So, start with a half of one chilli pepper and add to the guacamole to your desired degree of hotness.