Serves 8 | 10 minutes prep

  • 1 large ripe tomato
  • 3 avocados, very ripe but not bruised
  • juice of 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
  • salt & pepper to season

Use a large knife to pulverize the tomato to a pulp on a board, then tip into a bowl. Halve and stone the avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.

Tip all the other ingredients (prepared as above) into the bowl, then season with salt and pepper.

Use a whisk to roughly mash everything together.

TIP: 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.

Scatter with the coriander, to serve.

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