Holy easy guacamole Batman.
In college, best friend and roommate, Shea E., made guacamole by the kilo, and then shared it. Still not sure if sharing was by choice or by guilt, but it didn’t matter because Shea would pass on the dish like a champion with a giant bag of tortilla chips. The crunching commenced.
This recipe is an adaptation of all of the best parts of guacamole that have been consumed over the years; guac pretty much only requires avocado and the rest is up to the maker. After plenty of tasting, the only way to really eat the buttery dip is with tomatoes, onions, and fresh herbs, like all the Mexican places back in the states.
It’s so easy that you can’t go wrong and the only rule is that it must be consumed within 2 days. But, to be honest, if you don’t eat it that quickly then there’s probably something wrong with you and not the guacamole.
Cooking time: 15 minutes preparation
- cherry tomatoes | 250g
- avocado | 2 large
- lemon | 1/2
- onion | 1/4
- chives | 5 sprigs
- rocket | 1 small handful or to taste
- salt | to taste
- pepper | to taste
- Take the avocados out of their shell and mash them to a chunky consistency in a large bowl.
- Cut cherry tomatoes into 2 or 3 slices each and throw them into the bowl with the avocados.
- Dice onion and also put into the bowl.
- Cut up rocket and chives, saving a bit for the top as garnish, add to bowl.
- Add juice of 1/2 lemon or to taste.
- Add salt and pepper to taste.
- Mix together by folding in ingredients.
- Garnish with remaining chives, rocket, or herbs of choice.