Here is another recipe that is ideal for outdoor summer eating. This avocado dish goes well as a starter with a barbecue, or side with a salad eaten al fresco, particularly if accompanied by an ice cold bottle of Mexican beer. It is based on a recipe for guacamole by those motorcycling masterchefs, those culinary cruisers, those grooming gastronomes (Ed: that’s enough alliteration, thank you) the Hairy Bikers.
Servings
This will make enough as a starter, or side, for 4.
Timings
10 mins to prepare, no cooking involved.
You Will Need
- one mild chilli pepper, seeds removed
- bunch of coriander leaves
- two medium sized tomatoes
- half a red onion
- juice of half a lime, plus slice to garnish
- 2 – 3 fresh avocados
Method
- Put the ingredients in a food processor with blade fitted, and blitz until well blended, but still with chunks of veg visible.
- Er, that’s it. Scrape into a bowl and serve.
Customise it!
Serve with tortilla chips or with veg crudites, like carrot and celery sticks. The idea of leaving it a little chunky is so that you can pick up some identifiable pieces of the veg, coated in the creamy green sauce. It’s important not to over pulse it in the food processor to the extent that you lose the chunks and it takes on the consistency of baby food!
Enjoy this while the sun is shining on us – it won’t last forever. ‘Avo’ nice day!
A Different Kitchen 