The real must here is to make sure the avocados are ripe; I hate under-ripe avocados. A good tip here, if the avocados you buy are rock hard, place them into a paper bag with a banana and loosely wrap them. Leave in the kitchen for 24-48 hours, and they will magically ripen.
Ingredients
- 2 ripe avocados, halved stones removed
- 2 small shallots, peeled and finely chopped
- 1 clove garlic, crushed
- 1½ tsp sherry vinegar
- 2 small ripe tomatoes, roughly chopped
- 1½ tbsp good quality extra virgin olive oil
- juice 1 large lime
- 2 tbsp chopped fresh coriander
- salt and freshly ground pepper
Instructions
- Using a dessert spoon, scoop out the avocado flesh and break it up in a bowl with a fork.
- Next, add the shallots, garlic, vinegar, and chopped tomatoes and mix well.
- Then add the oil, lime, coriander and plenty of salt and pepper, and mix well.
Add ingredients from Vickery TV straight to your favourite online supermarket
Notes
Using a dessert spoon, scoop out the avocado flesh and break it up in a bowl with a fork.
Next, add the shallots, garlic, vinegar, and chopped tomatoes and mix well.
Then add the oil, lime, coriander and plenty of salt and pepper, and mix well.
Next, add the shallots, garlic, vinegar, and chopped tomatoes and mix well.
Then add the oil, lime, coriander and plenty of salt and pepper, and mix well.
Nutrition Facts
My Guacamole
Amount per Serving
Calories
232
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Sodium
12
mg
1
%
Potassium
693
mg
20
%
Carbohydrates
14
g
5
%
Fiber
8
g
33
%
Sugar
3
g
3
%
Protein
3
g
6
%
Vitamin A
679
IU
14
%
Vitamin C
23
mg
28
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
