Guacamole

• avocado, halved, pittedripe3 piece
• onion, finely choppedred preferred½ piece
• jalapeño, finely choppedseeded for less heat1 piece
• lime, juiced1 piece
• cilantro, chopped¼ bunch
• tomato, finely diced1 piece
• saltto taste½ tsp

Method

1. 1

   Halve avocados, remove pits, and scoop flesh into a bowl.

   Pick avocados that yield slightly to a gentle squeeze.

2. 2

   Mash avocado roughly with a fork — leave it chunky, not smooth.

3. 3

   Stir in finely chopped onion, jalapeño, and a small handful of cilantro.

   Soak the chopped onion in cold water briefly to mellow it.

4. 4

   Squeeze lime juice over and add a generous pinch of salt.

5. 5

   Fold in chopped tomato last so it stays bright.

6. 6

   Taste, adjust salt and lime, and serve immediately with chips or tacos.

   Press cling film onto the surface if not eating right away.

Per serving

135

kcal

2g

protein

10g

carbs

11g

fat