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Guacamole
- Serves
2–4
- Difficulty
Easy
By Rose Elliot
Published 2019
One of my favourite quick dips, this adds a touch of luxury to any salad meal and is perfect served as a dip with crisps or tortilla chips, or celery sticks, spring onions (scallions) and small pieces of cauliflower.
Ingredients
1 1–2 tbsp dash
Method
Cut the avocado in half, twist the two halves apart, remove the stone and peel off and discard the skin.
Mash the avocado in a bowl with a fork, for a chunky texture (which I like), or with a hand-held (immersion) blender, if you want it smoother, adding the lemon juice, Tabasco and seasoning to taste.
Serve on a plate, generously scattered with chopped fresh coriander (cilantro
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