My homemade holy moly guacamole the best you will ever taste!

best-guacamole-recipe-res

I don’t mind avocado but as long as they are paired with some something to cut through the creaminess like a bit of spice or bacon. My favourite thing to do with avocado and is super easy and can be used to transform simple snacks or lunch for work plus it’s got no horrible nasties in it, just fresh, natural ingredients that are great for adults and for a healthy addition to your child’s lunchbox if they like the bit of spice or you can leave out the chilli.

I wouldn’t say I follow a Paleo diet as such but i do try to keep it healthy through the week along with my Crossfit sessions about 3 times a week as I do like to let my hair down on the weekend by pigging out on all the foods I want to eat and have a bit of a tipple whether it’s a vintage cider, spiced rum or a good bottle of Marlborough Sauv Blanc.

This easy peasy guacamole can be a great addition to add a bit of a kick and extra flavour to your Paleo diet with healthy natural fats from the guacamole, vitamin c from the tomatoes and the kick from the chilli to give your metabolism a bit of a boost.

I’m fed up of eating out and ordering guacamole as a side dish or on my nachos and not being able to taste anything compared to my favourite homemade guacamole. I don’t buy avocado very often due to the price as I have to be in the mood for it and more often than not i buy it, leave it in the fridge and forget about it and by the time i go to use it, it’s gone brown and mushy.

I do pick up a couple though in the condemned aisle in Tesco as it’s always worth a browse in there on my way home from Crossfit as I find they are always too hard when you buy them normally and always have to leave them till gone the sell by date to use as you can’t mash them and they quite often have them reduced down to 10p instead of over £1.

Ingredients

  • 1 large avocado
  • 2 cherry tomatoes chopped
  • 2 spring onions
  • 1/4 red pepper
  • 1/2 to 1 chilli depending on your preferred heat
  • 1 lime
  • A few stalks of coriander to taste (optional as I just tend to use up ingredients in the fridge to make the guacamole and never usually have this to hand and refuse to pay over £1 for it just to make guacamole)
  • 1/2 teaspoon of garlic powder (optional)
  • Salt and pepper to taste

Instructions

  1. Cut the avocado in half and remove the stone. Take a dessert spoon and scrape around the edges then scoop out the half of avocado in one. Turn it over so the flat side is down and to make it easier to mash i slice it thinly length ways and then again the other directions into small chunks and put into a bowl so that you can mash it with a fork.
  2. Slice the cherry tomatoes thinly and then chop the slices into small pieces.
  3. Chop the root off the spring onions and the majority of the green leaves leaving mainly the white flesh and slice diagonally in thin slices.
  4. Cut the pepper into thin strips and then again into small chunks.
  5. Chop the coriander up finely
  6. Chop the chilli up as small as possible and add all the chopped vegetables to the bowl with the avocado.
  7. Tip the 1/2 teaspoon of garlic powder on top of the other ingredients and a good season with salt and pepper.
  8. Roll the lime on the table or work surface in the palm of your hand to release the juice inside from it’s flesh so that when you cut it in half you can squeeze every last drop out into the bowl of ingredients. Cut the lime in half squeezing half the lime into the guacamole bowl and mix so everything is mixed together.
  9. Cover with cling film and put in the fridge for the flavours to marry together for an hour or two till you need it.
  10. I keep the other half of the lime to squeeze onto the mixture just before serving and mixing it into the avocado.

You can serve this with tortilla chips with salsa, jalapenos, pulled pork, refried beans and a mixture of different cheeses put in a ramekin, melted in the microwave an poured on top to make nacho cheese.

You can use the avocado to top burgers, have as a side to steak or in a wrap with sliced steak, spread on a pitta to accompany spiced chicken fillets or as a dip for fresh homemade vegetable crisps.

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