My Guacamole
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
232
Calories
20G
Fat
3G
Saturates
3G
Sugars
12G
Salt
3G
Protein
14G
Carbs
8G
Fibre
ⓘ UK Government Reference Intakes (RIs).
