Carrying on from the “Mexican Feast” post, this is how I made the guacamole:

Serves: 6-8 Prep Time: 10 Minutes


  • 3 Ripe Avocados
  • 1 small red onion, finely chopped
  • 1 Tablespoon Freshly Squeezed Lime Juice
  • 1/2 Teaspoon Sea Salt
  • 1/4 Teaspoon Garlic Granules
  • Small bunch of Fresh Coriander, finely chopped


  1. Scoop out the avocado flesh into a bowl and mash with a potato masher or fork until you have your desired consistency.
  2. Stir in the rest of the ingredients. Taste and adjust seasoning if necessary.
  3. Serve straight away and enjoy!

Note: To store guacamole cover the bowl with cling film, but make sure the film actually touches all the guacamole, no air gaps. You can refrigerate up to 2 days before eating.

Please note, this is a rough nutritional guide as all ingredients vary. This is based on 6 servings, but it will easily serve more as a side dish.


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