Guacamole


Shop bought Guacamole makes me very sad, its fresh counterpart is so very easy to make and tastes 100 times better. Once you try this I am sure you will not go back to the slushy mixture you can buy pre-made over freshly made. Health books are awash with the health benefits of avocados, which reportedly are good for you skin, brain eyes and heart and are a good source of unsaturated fat.

Avocados are reported to be a good source of essential fatty acids, potassium, dietary fiber and vitamins.

Ready in: 10 minutes Feeds: 4 People
Effort: Easy Price: £

Ingredients:

  • 2 ripe avocados
  • 4 Cherry tomatoes
  • 2 scallions or 4 spring onions – optional
  • 2 garlic cloves chopped finely or ground with a couple of drops olive oil
  • 2 medium ripe limes
  • 1 green Serrano chilli
  • 1 large pinch salt
  • 1 bunch coriander

Method:

Top and tail the scallions, and quarter lengthways and cut in three sideways. Sear these on all sides on a hot grill. Remove from heat and let scallion cool before using.

For this recipe it is essential that the avocados are very ripe. If you have bought the avocados and they are quite hard, placing them near bananas is reported to speed up the ripening process.

Halve the avocados and discard stone. Scoop out the flesh into a mortar or a bowl and mash with the pestle or a fork.

Chop the chili and add to taste.

Note: Chilies vary in spiciness so it is always best to taste before you add them to food to avoid over or under spicing.

Juice the limes and add to taste together with the salt and garlic and coriander leaf.

You may add finely chopped coriander stalk, which is strongly flavoured, or use these in soups or salsa verde. If using the scallion, add now. Serve immediately.

Guacamole is best made and served shortly after. If keeping for a few hours or until next day, give a generous squeeze of lime to the surface, cover in cling film and refrigerate.

I often finish the guacamole the day after making it when a dark green film has formed onto the surface, which I just scrape away and use the dip below. Left over guacamole can also be used in a soup.

This can be served with nachos, as a dip or on rye bread with some fish for a healthy lunch.

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