I love guac! I always try to keep a couple of avocados in my fruit bowl, ripening leisurely in my kitchen. I’ve had guacamole at a number of different restaurants, and I’ve found it’s hard to get the balance right with just the right amount of lime.
I've pulled together my own interpretation of guacamole here. I like to keep the tomato and red onion chopped finely, but slightly on the more visible side. I add plenty of fresh coriander and lime, and then my pièce de résistance is a squeeze of honey at the end, which I feel gives the guacamole a slight sweetness that works well with its creamy texture and neutral flavour.
Guacamole is great served with tortilla chips or raw vegetable sticks. Or save it for breakfast – it works well with a fried egg on toast. And don’t forget – keep those squash-ball-like seeds from your avocados; they stop the guacamole from turning brown!
Prep time: 15 min
- 2 small (or 1 large) avocados, ripened and soft to the touch
- 1 small red onion, chopped finely
- 1 small tomato, chopped finely
- juice of 1–2 small limes (depending on taste preference)
- small bunch of fresh coriander, chopped finely
- drizzle of honey
- Cut avocados in half and remove the seeds and flesh.
- Mash up the avocado flesh with a fork, but leave it a bit chunky.
- Add the chopped onion and tomato and mix together, forming a reasonably textured mixture.
- Squeeze in lime juice to taste and add the fresh coriander.
- Finally add in a drizzle of honey.
- Place the avocado seeds inside the mixture and serve with tortilla chips, roasted potato wedges/skins or raw vegetable sticks.
- Guacamole can be prepared earlier and stored in the fridge in an airtight container (along with the avocado seeds to stop it from discolouring).
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