This is simply a take on the classic Mexican relish guacamole, but deconstructed to be a little chunkier. It’s well worth having in your repertoire as it is good with so many things – grilled meats, fresh cheeses, eggs, salads etc.
Serves 4
2 large avocados
Finely grated zest and juice of 1 lime
1 small red chilli, deseeded and finely chopped
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
Halve and stone the avocados. Peel away their skins and cut the flesh into small chunks. Put into a bowl with the lime zest, half the lime juice and half of the chilli. Add the extra virgin olive oil and some salt and pepper and toss together gently. Taste and add more lime juice, chilli, salt or pepper as you like.
You can either leave the avocados in chunks, or if they are really ripe and soft, you can mash the lot roughly together with a fork – it will look less elegant this way but still taste gorgeous.
PLUS ONE Add a generous scattering of coriander leaves for an extra aromatic dimension.
PLUS TWO OR THREE The salad can be made even more colourful and substantial with various additions, including tomatoes, cut into small chunks, and spring onions, cut into 5mm slices. Don’t overdo the extras though – keep the creamy avocado dominant.
SWAP You can certainly use a lemon for this recipe, if you do not have a lime. (I would say you can almost always use a lemon when you haven’t got a lime!)