Having a tasty guacamole recipe to hand can help transform the simplest of meals to a new taste level and can also help stave off a snack attack.
There are so many dishes that you can eat guacamole with, it can be as simple as guacamole on crunchy slices of sourdough toast or loaded onto a jacket potato (particularly sweet potato). Spoon onto our delicious plant-based chilli or as part of a mixed salad bowl, spread into wraps, fajitas, or simply use as a dip with crunchy veg crudites or crackers.
2 ripe avocados
10 cherry tomatoes
¼ small red onion
1 garlic clove
10g fresh coriander
¼ teaspoon salt
Juice of 1 lime
De-stone and scoop out the avocado flesh, place in a bowl and mash with a fork. Squeeze over the lime juice and stir through.
Crush the garlic clove and finely slice, then sprinkle over the salt and with the flat side of a knife squash the garlic until it and the salt become a paste. Stir into the avocado.
Finely slice the red onion into small pieces, cut the cherry tomatoes into quarters, roughly chop the coriander add them to the avocado and stir through. Serve.
In the unlikely event that there is any leftover, store in an airtight container in the fridge and eat within 24 hours.