Guacamole

A lot of odd things are done in the name of guacamole. I’ve had some disturbingly crunchy ones, so, for a start, it is essential that the avocado flesh is creamy and ripe and, I hope, green not brown. Have a good feel before buying. I would always recommend the Hass over other larger, smoother-skinned varieties, which can be milky and tasteless. Olive oil, paprika and garlic - aïe! - there is no place for these things. Having said that, the addition of mayonnaise is okay, as this seems part