Avocados were one of those foods that I had to keep forcing myself to eat until I liked them. I liked the thought of them, they looked fresh and exotic and like the kind of green food I could grow to love, unlike most of the other greens my Dad is still trying to force on me to this day.
Now, I can’t get enough of them. In salads, on toast with cayenne pepper and lime, and in the form of guacamole with salted nachos. YUM. And, it’s ‘allowed’ so is perfect for pregnant foodies like me!
It’s great for your skin and hair, and while it is a fatty food, it’s a ‘good fat’ so as long as you don’t eat them all day long, it’s all good. It’s also one of those fashionable foods and rarely a day goes by where I don’t see a case of the mashed avo toast on my Instagram feed. It’s annoying and I almost now wish I didn’t like it just because I don’t want to be one of ‘those’ people, but I made my bed, so now I must lie in it and eat my avocados.
And as I’ve found recently, it’s one of those crazy easy DIY dips, and I’ve found a few key ingredients that make it a bit more special and the perfect accompaniment for Mexican food, burgers, crisps, Ryvita, toast… yeah, anything basically.
- 2 avocados
- Juice of 1 lime (or more, depending on how limey you like it!)
- 1 tomato (or a few cherry tomatoes if you don’t have a biggie to hand)
- 1/2 red onion
- Small amount of green chilli (optional, but so good)
- 1/2 tsp ground cumin
- handful of fresh coriander or a pinch of ground coriander
Before we start, worth saying that the coriander is completely optional as I know this is a real marmite flavour, you love it or hate it. I personally love it and it adds a lot of lovely fresh taste to this guacamole, but if, like me, you forget to pick some of the fresh stuff up when you’re doing the food shop, a pinch of the ground stuff will just add a touch of the right kind of flavour. Or, if you hate it, don’t use it at all. It’s your guac.
- Peel the skin from the tomatoes and chop the flesh into small pieces
- If you cut an X into the skin of the tomato at the top, then throw it in some just-boiled water and leave it for a couple of minutes, it will go a bit soft and wrinkled and the skin will just peel off. The most satisfying feeling ever, trust me.
- Scrape out the seeds and juice (or if it’s cherry tomatoes give them a squeeze and the juice and seeds will just fall out)
- Half the avocados, peel off the skin and take the big stone out
- If your avocados are ripe enough the skin should peel off pretty easily, and the stone will basically pop out of you give it a little squeeze
- If you need to scrape your avo flesh out, it’s no problem because you’re just going to mash the life out of it anyway.
- Chop the onion into small pieces
- Put the everything in a bowl and squeeze in the lime juice.
- MASH, MASH, MASH
- Mash until you get the consistency you want, it can be as smooth or as lumpy as you like it.
- If you’re having fresh coriander, throw it in towards the end and give it a final mash.
Eat with ANYTHING!! Enjoy!