Guacamole is one of those dishes that I often make for lunch when I find I have a couple of avocados ripening in the fruit bowl, and I want to use up some bits and pieces in the fridge.
Of the many slight variations there are, I probably use one of the simplest recipes which is quick and easy. Husband loves it chunky; I like it smooth so I usually make it somewhere inbetween.
1 small red onion, chopped
1 clove garlic, finely chopped
1 ripe tomato, chopped
Juice of 1 lime (or lemon)
Salt, freshly ground black pepper (or cayenne)
Optional chilli flakes
Dash of Extra-Virgin Olive Oil
Scoop the flesh of the avocados into a bowl and mash to desired consistency. Add all other ingredients and mix.
A light lunch – Guacamole with sliced pepper, vine tomatoes, Quinoa and Seed Rice Cakes and a slice of cheese.
Below: A delicious dip for asparagus spears
Try my Tortilla Chips with this guacamole – they make a perfect chip for dipping.