There are many different ways to make guacamole. This is by far the most popular version that I have arrived at. By losing the raw garlic and onion as used in most other recipes, you reconnect with the dreaminess and subtly of creamed avocado. If you can’t get coriander then you can use mint or basil. You can also lose the tomato and you don’t have to peel it. I have only just started to peel the tomato (see tips) as a matter of detail, but you must remove the seeds. Take time to cut the tomato and chilli. You can achieve a certain level of knife skills and these are classic ways to practice. Keep the cuts even and the same size.
Not only the best fruit source of Vitamin E, avocados (despite being green) contain a wide variety of carotenoids. So as well as being delicious they are a powerhouse of the nutrients that help keep our cells young and our bodies cancer-free.
250g ripe avocado skinned and stoned
1 juicy lime
1 red chili de-seeded and cut into small squares
1 tomato (skinned and de-seeded, optional)
1/4 teaspoon of Maldon sea-salt
50ml olive oil
Remove the stone and scoop out the avocado flesh from the skin and put into a bowl. Skin, de-seed and cut the tomato into small squares. Finely chop the chives and coriander, squeeze the lime, then add the olive oil and other ingredients to the mix. Preferably use a glass or plastic bowl and a silicon spatula or a wooden spoon (Not using metal slows down the oxidization process which happens quickly with avocados)