A Fresh and Zesty dip that is both versatile and delicious. Use it as a dip, a spread or as a condiment to your favourite meat or vegetable dish, it won’t disappoint your friends and family, especially if they are avocado lovers.
I was first introduced to this recipe by my best friend who is from El Salvador. At the time, I hadn’t made guacamole before and from my previous knowledge thought that you needed to add cream or mayonnaise to the dip to give it a smooth and creamy consistency. When I suggested cream, she looked at me sternly and muttered under her breath 'No, that is not the true guacamole recipe'.
She insisted on not adding cream so as to retain the fresh flavour of the ingredients. In fact she was so against cream that she wanted us to have a ‘guac off’ to prove her point. Next thing I knew we had our four friends making different variations of guacamole; all trying to achieve the perfect ‘guac’. This recipe was the winner (which made my friend very happy and proud of her heritage and her recipe).
When you make this, you won’t be disappointed. It is light-weight and won’t leave you feeling bogged down, (no matter how much you eat of it). There is nothing unhealthy about it.
As a big lemon fan, I would recommend loads of juice as it adds to the tanginess of the flavour and not to mention keeps the dip fresh for days in the fridge. Best eaten with crusty bread or your favourite crackers or biscuits.
Preparation Time: 10 minutes
Cooking Time: No cooking required
Makes: A generous sized bowl
Ingredients 5 large ripe avocados
2 ripe tomatoes
Juice from 2 lemons
One red onion
Salt and pepper to taste
A large handful of coriander (cilantro)
Cut avocados in half and remove the seed. Scoop out the avocado and mash with a fork.
Finely dice the tomatoes and one red onion.
Add to the avocado and stir together gently.
Squeeze out the juice of two lemons and add to the mixture.
Finely chop a handful of coriander and add to the mix. Stir in well as the lemon will help to keep the avocado from going brown.