Mouth-watering Meze Recipe: Guacamole

Mouth-watering Meze Recipe: Guacamole

A dip or meze – call it what you like – but this avocado delight gets your taste buds dancing the Mexican hat dance

Brought to you by:  
Saadia Usmani  Saadia Usmani  on 6 Oct '19


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


Ingredients:

  • 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

Method:

  1. Cut avocados in half and remove the seeds and flesh.
  2. Mash up the avocado flesh with a fork, but leave it a bit chunky.
  3. Add the chopped onion and tomato and mix together, forming a reasonably textured mixture.
  4. Squeeze in lime juice to taste and add the fresh coriander.
  5. Finally add in a drizzle of honey.
  6. Place the avocado seeds inside the mixture and serve with tortilla chips, roasted potato wedges/skins or raw vegetable sticks.


Recipe notes:

  • Guacamole can be prepared earlier and stored in the fridge in an airtight container (along with the avocado seeds to stop it from discolouring).


For more awesome recipes like this, like Foodie on Facebook


Saadia Usmani

Saadia Usmani

Foodie Fanatic - cook, eat, feed, teach and explore!

share the ♥