Guacamole is one of the easiest and tastiest ways of consuming avocado. It can be eaten as a dip (with corn chips, crackers or vegetable sticks), as a topping for chilli, tacos or salads, on toast, in burritos, wraps, burgers, etc.
There are many ways of making guacamole and, in general, I think you should make it however you like. Having said that, I do follow a few rules:
- Use lime, never lemon
- Any kind of onion can be used: red, brown, green, eschalots. Just make sure it’s finely chopped.
- Never use garlic
- The tomato is optional, particularly if you’re sharing with people with food sensitivities
- Black pepper is optional
- Don’t mash the avocado to death, keep it chunky. It’s a dip, not a smoothie bowl.
- 1 large ripe avocado
- 1 to 1 1/2 limes
- 2 tbsp finely chopped onion
- 2 tbsp finely chopped tomato
- 1/2 tsp sea salt
- freshly ground black pepper (optional)
- small handful of coriander leaves, finely chopped
- Place the onion in a bowl and squeeze the lime(s) on it. You can let it sit for a while if you want to take the bite off the onion.
- Scoop the avocado flesh in the bowl and mash with a fork.
- Mix in the tomato and coriander, season with salt and pepper and taste.