Homemade Guacamole

As surprising as it may sound given their recent popularity, I’d never really eaten avocados before earlier this year. I didn’t not like them, exactly, but I’d be lying if I said they didn’t scare me a bit – they looked weird on the outside, were bright green on the inside, and I had no idea how to prepare them. As some of you may know, though, for lent this year I went dairy-free, which led to me trying a lot of new things. Avocado was one of them: I was very sad not to be able to eat cheese with my fajitas, and so thought that if I made my own guacamole it might make up for it a bit. I have been making it ever since.

It has become one of my favourite things to eat – at the moment I usually make it at least once a week, to accompany chilli, layer in burgers or wraps, or to use as a dip with anything I can find (even if sometimes all I can find is a spoon). To top this off, avocados really are great things to eat in terms of nutrition, so I feel absolutely no guilt. It’s a win-win.

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Ingredients (serves 2 as a dip or 4 as a side):
– 1 clove garlic
– 1/4 red onion
– 4 cherry tomatoes
– 1 large, ripe avocado
– juice of 1 lime
– salt and pepper, to taste
– fresh coriander, chopped (optional)

1. Finely chop the garlic, onion and tomatoes. Halve the avocado and remove the stone with a teaspoon, then scoop out the flesh. Place on a chopping board and use a fork to mash it, then mix with the other ingredients.

2. Make a well in the centre of the avocado mixture and pour in the lime juice, then carefully mix it in. Add coriander, salt and pepper to taste.

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3 comments

  1. […] 2. Warm a large frying pan on a low-medium heat, then place the quesadillas into it. Cook for a couple of minutes, until the cheese is beginning to melt and the tortilla has browned, then gently flip them over. Continue to cook until the cheese has melted, then remove from the heat and enjoy! It’s up to you how you have them: I ate mine with shredded iceberg lettuce, cherry tomatoes and homemade guacamole. […]

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