Guacamole

I used to eat a lot of avocados because they’re so creamy, yummy, and satisfying. However, since reading some articles online about the environmental impact of avocados, I’m trying to cut down my consumption.

I now think twice before I pick up an avocado in the shop, BUT it doesn’t mean that I have cut them out completely, and I probably never could. I just eat less of them and try to buy “locally” produced ones (Spain) rather than ones that have to travel thousands of miles to reduce the carbon footprint.

So today I am going to share my super simple guacamole recipe with you.

Finely chop the red onion and tomato.

I usually don’t mind tomato seeds, and I rarely remove them in other dishes. However, to avoid a watery guacamole dip it is best remove the seeds before you chop the tomato.

Cut the avocados in half and remove the stones. Gently make cuts in the avocado flesh in a cross-hatch pattern, being careful not to break through the avocado peel, and scoop out the flesh.

Place all the ingredients in a large bowl…

And mash everything together with 2 forks until it’s smooth and creamy. Refrigerate for 15 minutes before serving for the best flavour.

You can blend all the ingredients together in a blender if you’d prefer, but I love a chunky guacamole and so I like to mash by hand.

The secret to making the best guacamole is to keep it simple. All you need is good quality ripe avocados, salt, a squeeze of fresh lime, onions, chilies, coriander, and a few chopped tomatoes. It is a prefect dip that goes well with tomato salsa for a movie night, or spoon it onto the top of your tacos for a dinner upgrade.

Let me know if you try out this recipe. You can leave a comment below, or take a picture and tag it with #k33_kitchen and share it on Instagram! I’d love to see what you come up with. Cheers, hope you enjoy my recipes!