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Guacamole in dish

Best ever chunky guacamole

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A star rating of 4.8 out of 5.162 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • no cook
  • Easy
  • Serves 8

This is the best version of this classic guacamole dip. The ingredients are kept to a minimum, so it's as fresh-tasting as possible.

  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal103
fat10g
saturates1g
carbs2g
sugars0g
fibre2g
protein1g
low insalt0.01g
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Ingredients

  • 1 large ripe tomato
  • 3 avocados, very ripe but not bruised
  • juice 1 large lime
  • handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
  • 1 small red onion, finely chopped
  • 1 chilli, red or green, deseeded and finely chopped
  • tortilla chips, to serve

Method

  • STEP 1

    Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.

  • STEP 2

    Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.

  • STEP 3

    Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.

  • STEP 4

    Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.

RECIPE TIPS
EASY CANAPé
Wrap finger-size slices of avocado in smoked salmon to serve as a canapé.

Try more vibrant Mexican recipes from our sister title olivemagazine.com/Mexican.

Goes well with

Recipe from Good Food magazine, February 2009

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Overall rating

A star rating of 4.8 out of 5.162 ratings
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