Vegan, Gluten Free
Chunky, spicy, tangy organic guacamole
Spiced with jalapeno and coriander, bursting with tomato and coriander and bound with a generous squeeze of lime juice guacamole makes a quintessentially fresh summer dip. Serve with corn chips or triangles of toasted flat bread in the sunshine, and adjust the chilli content to suit your taste. As a key condiment in Mexican cuisine guacamole is also fabulous with burritos, tacos and enchiladas.
Ingredients (makes about 2 cups)
2 ripe medium size avocados (about 400 g)
75 ml lime juice
½ tsp ground coriander
½ tsp sea salt
freshly ground black pepper
1 small tomato, deseeded & finely diced
1 green chilli (preferably jalapeno), deseeded & finely diced
2 shallots (white part only), finely diced
1 garlic clove, crushed
1 Tbsp chopped coriander
coriander leaves & paprika, to garnish
1. Scoop avocado flesh into bowl and add lime juice, ground coriander, salt and pepper. Use a small knife to cut the avocado into tiny chunks or mash with a fork if you prefer a smoother texture.
2. Fold in the remaining ingredients then taste and adjust seasoning. Garnish with coriander and paprika.