I’m a little bit in love with all things avocado and for me summer means bottomless bowls of homemade guacamole, whether it’s consumed with tortilla chips, on toast with a slathering of vegemite, in a burrito or simply straight from the bowl! I like to add various bits and bobs if I have them on hand, like fresh cherry tomatoes or a splash of jalapeño sauce to ramp up the heat.
Makes: approximately 1 cup
Takes: 5 minutes to prep
Vegetarian | Vegan | Paleo | Dairy-free | Gluten-free
1 clove garlic
pinch of salt
2 ripe avocados
juice of 1 lime
handful fresh coriander leaves, roughly chopped
squeeze of sriracha sauce
extra virgin olive oil
freshly ground black pepper
Method: Bash the garlic and salt in a mortar and pestle (if you have one) until it forms a paste. Scoop out the avocado flesh and add it to the mortar, mashing with the pestle (or in a bowl with a fork) until smooth. Add the lime juice, coriander, sriracha, a splash of extra virgin olive oil and pepper to taste, mixing to combine. Add in any extra ingredients like chopped tomatoes, diced red onion, fresh chilli or leftover grilled corn cut on the cob. I serve my guacamole in the mortar — fewer dishes and it looks authentic to boot!
*click here to see our chargrilled corn recipe!