Cinco de Mayo is over and the price of avocados is at an all time high. What better time to bring you an avocado recipe, right?! No but seriously, this chunky guacamole is lovely. Just four ingredients and no cooking involved; just chopping, stirring and a little mashing. It’s one of those things that is surprisingly little effort but tastes so good.
This is a real taste of summer in a bowl and is great either served as a dip with tortilla chips or as a side dish with dinner. I opted for chicken wraps with mini chicken fillets, cajun spice, a little bit of lettuce, peppers and onion. But that bit is up to you. Here’s the recipe for the guacamole, the quantities here are just for two but are easily scalable if you’re catering for a summer BBQ gathering.
Ingredients; [Serves 2 as a side, maybe more as a dip]
For the guacamole;
Juice of 1/4 lime
6 mini plum tomatoes (or can substitute a large tomato)
1 spring onion
Step 1. Chop up the avocado into rough cubes and place in a bowl.
Step 2. Roughly mash the avocado with a fork. It still wants to retain some texture so don’t get too enthusiastic here.
Step 3. Chop the tomatoes and slice the spring onion into small pieces.
Step 4. Stir the tomato and spring onion pieces into the avocado and add the lime juice. Mix well.
Step 5. Grind a little black pepper over and serve immediately.*
*I’ve said to serve immediately because the avocado otherwise can go brown (not that this makes any difference to the taste). The lime juice should delay this process a little. The source recipe also suggests putting the avocado stone in with the bowl in the fridge until serving to stop any discolouration of the avocado – which isn’t something I’ve tried. If anybody else out there has tried it, drop me a comment whether it actually works or not!
Recipe inspired by BBC Good Food’s best ever chunky guacamole recipe.