- preparation 5 minutes
- difficulty Easy level
Ingredients
- 3 ripe avocados
- ½ fresh jalapeño chilli (optional), finely chopped
- 2 tsp chopped coriander
- 1 red onion, chopped
- 1 tomato, diced
- ½ lime, juiced
- 1 tsp salt
Makes 4 cups
Instructions
Halve the avocados, remove the seeds and use a spoon to scoop the flesh into a bowl.
Add the chilli, coriander and onion. Mash together with a fork.
Gently fold in the tomato, lime juice and salt. Taste for seasoning.
Nete
• To help keep the vibrant green colour of the avocados, sit the avocado stones in the prepared guacamole and remove just before serving.
Browse our Mexican recipes for more gourmet inspiration.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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