This staggeringly simple Mexican recipe is also incredibly versatile. Fresh, tangy and creamy, it’s great eaten with lettuce as a salad, with chips as a dip, served on top of toast or crackers, or as part of a filling for tacos.
1 medium tomato, diced
1 large or 2 small ripe avocadoes, diced
1 tbsp red onion or spring onion, finely chopped
Juice of 1 lime
2 tbsp fresh coriander, chopped
Salt and pepper
Pinch of chilli flakes (optional)
1 Drain the diced tomatoes using a sieve to remove excess liquid.
2 Place avocado, tomato, and onion in a bowl and stir to combine.
3 Season with lime juice, half the coriander, salt and pepper, and chilli flakes (if using) and stir in well.
4 If you want to make the guacamole into a dip, mash roughly with a fork or blend with a hand blender. Leave a few bigger chunks to keep things interesting!
5 Top with the remaining coriander and serve.
Top tip: Buy your avocados in advance so that they have as long as possible to ripen. If you can’t get hold of a lime, the juice of a lemon works just as well.
By Life in Kansai