Guacamole or simply mashed avocado. Refreshing and cooling served as a side with a spicy chilli or satisfyingly filling served on sourdough toast and covered in spicy seed mix. You can make this avocado salad smooth or chunky depending on your tastes.
The best guacamole recipe keeps it very simple: just ripe avocados, a squeeze of lime and chopped coriander. Serve it as a dip or spoon it on top of tacos or spread on sourdough toast.
This recipe is only works with ripe avocados. When you pick up an avocado hold it in the palm of your hand and you should be able to press with your thumb the skin and feel some give and if you wanted to (but don’t) push your thumb all the way into it. If there is no give and feels hard, the avocados are not ripe and will be impossible to mash. If you did manage the mashing it would be tasteless.
Take the avocados and using a sharp knife cut through to the stone in the middle of the avocado, pull the knife lengthways along the avocado from top to bottom keeping the knife touching the stone in the middle, so that it runs the knife around the circumference until you are back where you started. Then holding the 2 halves of the avocado, one in each hand, twist them apart leaving each hand holding half an avocado. Carefully, use a spoon to lift out the stone and discard.
Use a desert spoon to run inside of the avocado skin to release the flesh from the shell. Discard the skin. Do this for all the avocados.
finely chop the avocado flesh into chunk and place into a serving dish.
As soon as possible squeeze the juice of lime all over the avocado. ( this stops it from turning brown too quickly.
For a smooth guacamole, use a fork to mash the flesh until smooth and creamy, otherwise mash a little and leave some chunks.
finely chop the coriander leaves and mix into the guacamole.
If not serving immediately cover the dish tightly with clingfilm to stop it going brown.
Guacamole variations
- Simple Guacamole: The simplest version of guacamole is just mashed avocados with chopped coriander and lime juice. can be mashed until creamy smooth or instead of mashing use a knife to cut them into tiny chunks.
- Spicy guacamole: For a more traditional guacamole mix into the mashed avocado a finely chopped small red onion, a finely chopped jalapeno pepper and several finely chopped tomatoes.
avocado cut in half showing the stone 
use a spoon to remove the flesh 
continue removing the flesh from all the avocados 
finely chop the flesh 
place in a serving bowl 
squeeze over the lime juice 
Add the coriander, mash and mix and serve
Guacamole
Equipment
- desert spoon
- fork
Ingredients
- 3 avocados
- 10 g coriander
- 1 lime
optional extras
- 1 red onion – finely chopped
- 1 jalapeno pepper – finely chopped
- 3 cherry tomatoes – finely chopped
Method
- Take the avocados and using a sharp knife cut through to the stone in the middle of the avocado, pull the knife lengthways along the avocado from top to bottom keeping the knife touching the stone in the middle, so that it runs the knife around the circumference until you are back where you started. Holding the 2 halves of the avocado, one in each hand twist them apart leaving each hand holding half an avocado. Carefully use a spoon to lift out the stone and discard.
- Use a desert spoon to run inside of the avocado skin to release the flesh from the shell. Discard the skin. Do this for all the avocados.
- finely chop the avocado flesh into chunk and place into a serving dish.
- As soon as possible squeeze the juice of lime all over the avocado. ( this stops it from turning brown too quickly.
- For a smooth guacamole, use a fork to mash the flesh until smooth and creamy, otherwise mash a little and leave some chunks.
- finely chop the coriander leaves and mix into the guacamole.
- If not serving immediately cover the dish tightly with clingfilm to stop it going brown.
- Optionally, at the mashing time, add in a finely chopped red onion, a finely chopped jalapeno and several finely chopped cherry tomatoes
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).