In summer this is a great dish to prepare for friends coming over: it only takes around 10 minutes to make and is definitely a crowd pleaser!
It's quite important to cut the onion, tomato and chili very fine as you don't want to eat big bites of this with the dip. However keep those avocados chunky! I like to make this when my avocados have gone slightly overripe as, like with bananas in banana bread, it makes it even tastier.
My mother gets very fussy about large quantities of raw onions in food, so I only used half a red onion to appease her. Feel free to add more or less of an ingredient: if you're feeling the heat use a whole chili, or if you're a 'coriander-tastes-like-soap' camp then you can leave this out.
Ingredients:
3 ripe avocados
1 large vine tomato (or two or three smaller ones)
Half a red onion - you're welcome mum!
Half a chili
A big bunch of coriander
The juice of one big lime or two smaller one
Method:
Chop up all the vegetables to be very fine: save the avocado which should be quite chunky.
Mash in a bowl but try to avoid over mixing it as you'd like the guac to have larger pieces of avocado (although if you prefer a smoother guacamole then go ahead and mix it in)
Squeeze over your limes and add in the chopped coriander, retaining a couple of leaves to garnish the top.
Stir in and taste before seasoning with sea salt and pepper.
Serve this with tortilla chips for a sharing plate, or with my summery tomato gratin to make an evening meal.
Have you been making any summery dips? Let me know!
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