Guacamole is so versatile. I use it as a sandwich spread, on nachos, on pizza, as a dip, with falafel, on baked potatoes and it goes beautifully with my Mexican Rice and Bean Soup.

I like mine chunky, with loads of garlic, fresh lime juice & plenty of fresh coriander. Just use my measurements as a guide and adjust for your own flavour preferences.



2 medium avocados

1 large clove of garlic, peeled and minced

1 tablespoon of fresh lime juice

¼ teaspoon of salt

½ a small red onion, peeled and finely diced

1 handful of fresh coriander, washed



Peel the avocado and remove the core. Discard the skin and core. Place the avocado into a bowl and smash it roughly with the back of a fork.

Add the garlic, juice and salt and mix to combine.

Finley slice the coriander roots and roughly chop the leaves. Add the coriander and red onion to the bowl.

Mix all the ingredients. Check and adjust the seasoning if required.



Yields:  Approximately 1.5 cups. Will depend on the size of your avocados.

Time: 10 minutes

Freezing:  Is ok after freezing, but it’s much better fresh

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