Guacamole

I love guacamole, do you? For this recipe you can use both the smaller avocado variety as well as the larger avocado typically found in Brazil. Below I’ve included some information about the difference between the two varieties.

The smaller avocado is smaller in size, with a thicker, darker skin and a bit more fibre; I also notice it has a more intense green flesh colour.

The avocado most popular in Brazil has a smoother, lighter skin, is a bit “creamier” when mashed and has a more yellowish flesh colour.

Ingredients

• 1 avocado or 2 ripe avocados
• 1 deseeded tomato, diced into small cubes
• 1 small onion, diced into small cubes
• 1 garlic clove, crushed
• 1 handful of fresh coriander, chopped
• 1 drizzle of olive oil
• 1 lemon, juiced
• Salt and black pepper to season

Method

1. Remove the flesh from the avocados; I cut them in half and squeeze the flesh out of the skin into a bowl

2. Mash the flesh with a fork

3. Add the remaining chopped ingredients such as the tomato, the onion, the garlic and the lemon juice

4. Mix and season with salt and pepper to your taste

5. It goes well served as an accompaniment to snacks or spicier dishes, like Mexican food, keeping in the fridge for up to 2 days.