I love using lots of lime juice and salt in my guacamole so adjust the recipe to suit your own palate.
Serves: 6
INGREDIENTS
½ cup tightly packed coriander leaves, roughly chopped
2 cloves garlic, crushed
pinch chilli flakes
2 spring onions, chopped
juice 2 limes
3 large ripe avocados
sea salt and ground pepper
extra fresh coriander, lime wedges, olive oil and spicy rockmelon seeds or pepitas, to garnish
tortilla chips, to serve
METHOD
Put the coriander, garlic, chilli flakes, spring onions and the lime juice in a food processor. Add the flesh of one avocado and season generously with salt and pepper. Process until smooth, then transfer to a large bowl. Roughly mash the flesh of the remaining avocados with a little sea salt and mix into the puree. Taste and add more lime juice or salt, if needed.
To serve: Place in a shallow serving bowl, add the garnishes and serve with tortilla chips.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!