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Best-ever chunky guacamole

This is the best version of this classic dip. The ingredients are kept to a minimum, so it's as fresh-tasting as possible

  • Prep: 10 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 103
  • Carbohydrates 2
  • Saturated Fat 1
  • Sugar 0
  • Protein 1
  • Fat 10
  • Fibre 2
  • Salt 0.01

Nutrition per serving

  • Calories 103
  • Carbohydrates 2
  • Saturated Fat 1
  • Sugar 0
  • Protein 1
  • Fat 10
  • Fibre 2
  • Salt 0.01

Ingredients

  • 1 large ripe tomato
  • 3 avocados, very ripe but not bruised
  • juice 1 large lime
  • handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
  • 1 small red onion, finely chopped
  • 1 chilli, red or green, deseeded and finely chopped
  • tortilla chips, to serve

Tip

Easy canapé
Wrap finger-size slices of avocado in smoked salmon to serve as a canapé.

Method

  1. Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl. Halve and stone the avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.

  2. Tip all the other ingredients into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed. Scatter with the coriander, if using, then serve with tortilla chips or spicy wedges and sour cream.

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