Easy Guacamole/Avocado Dip: no added fat, dairy-free option

Avocado is one of those great summer fruits, turning up in in salads, pilaffs, chunky dips and dressings.

67goingon50 has posted many popular avocado recipes -   soup, pilaffs (hot and cold), plenty of gorgeous salads - all of them popular and wallet-friendly. When a regular visitor to the blog pointed out, however, that there was no recipe for guacamole,  the Blogger was startled.

He was right however , even though the Blogger has been making guacamole at home for years.

Guacamole, originally Mexican, is a thick mixture of avocado, onion, herbs and lime juice.  It can be simple or complex.  You can add things and replace others. 

  

67's recipe, easiest for beginners,  is based on one in The Cook's Book, a brilliant collection of step-by-step recipes from the world's top chefs.  It's simple but an experienced or adventurous chef can put their own culinary stamp on the popular dish.

Note: The Cooks Book is Published by Dorling Kindersley, part of Penguin, and cost around £30 10 years ago. It's been worth the outlay; loads of pictures and plenty of technical tips increases a novice's skills immeasurably.   

Cost:£2.50'ish (7/25) 

Feeds: 2-3 but multiplies easily

Ingreds:

• 1 large firm'ish but not over-ripe avocado
• 1/2 large plum tomato (fist-sized) or equivalent baby tomatoes, washed & rubbed clean
• Juice & zest of half a lime or lemon (about 1.5 tb juice)
• 1/4 small onion, finely diced OR equivalent fennel OR whites of spring onions
• small chilli, de-seeded and finely diced OR 1/4 tsp chilli flakes OR 1/4 tsp Chilli Crisp OR a couple of dashes of tabasco or other hot sauce
• tbsp of fresh parsely or chives (pref)  OR 1/3 tsp dried parsely or chives

 

Method:

1. Using a large knife, carefully slice into avocado, cutting all the way around the stone. Twist halves in opposite directions to separate; if a completely beginner, wear oven gloves for next step.  Carefully hit stone with blade of knife blade to embed it into the stone; lift up knife to remove stone.
2. Hold each avocado half in hand, insert tabespoon between the skin and the flesh to scoop out the avocado.  
3. Place avocado, cut side down, on a chopping board.  Gently hold down the avocado so that it is flat on the board and slice into two layers.    
4. Chop into neat dice - not too big, not too small. 
   
5. Place in bowl, squeeze over generous amount of lime or lemon juice; scatter over zest
6. Prepare tomatoes. (Many recipes recommend peeling the tomatoes but 67 doesn't bother). Cut the tomato half into quarters; slide knife under the seeds & membranes to remove.  Cut into narrow strips and dice.
7. 
   
   
8. Add to bowl with onions, chilli and herbs; stir gently
9. Press down a layer of cling film to prevent air turning guacamole brown.  Cover.  Chill at least an hour.  
10. Serve with raw veg, crackers or tortilla chips.

Comments: 

• 'This is really nice!' Male foodie getting into veggie food.
• 'Rather lovely and so quick and easy to put together.  Nice to know it will morph quickly into a smoother dip or indeed a salad dressing!'

TIPS:

• make this go further by adding a tbsp each of mayonnaise & yoghurt 
• for a smoother texture, mash avocado with a fork before adding other ingredients
• turn this into a dressing by whizzing in a processor with couple of tablespoons of dairy or plant yoghurt, adding more seasoning if necessary

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.