As the fourth recipe in my "River Cottage Veg Everyday" series, I chose the delightfully fresh and slightly spicy "Lemony guacamole".
Hugh Fearnley-Whittingstall comments his recipe with the words "A good guacamole is creamy and comforting, and peppy and invigorating at the same time". And this recipe certainly delivers on that premise.
Guacamole is a Mexican dish of mashed avocado mixed with lemon or lime juice and various seasonings. Sometimes finely chopped tomatoes and onions are also added.
The ingredients for this Lemony guacamole are small chilies, chopped coriander, freshly squeezed lemon and/or lime juice, ripe and creamy avocados, rapeseed oil, fine sea salt, freshly ground black pepper and some optinal yoghurt (I used 10% Greek yoghurt). Easy to find fresh ingredients, the remainder are pantry items. Perfect for a weekday evening. Got lucky and found two perfectly ripe avocados sans blemishes for this recipe.
I decided to make some homemade pita chips with fresh chives for dipping and served freshly cut limes on the side.This was a very well-received nibble/appetizer and while the kids support some spiciness in their food, I made sure not to overdo it - we all agreed that this is a fabulous recipe - loved it!
This wonderful Lemony guacamole can be used as a dip, sauce, topping or side dish. Guacamole is equally delicious as a topping for burgers and as a dip for oven-roasted potatoes and freshly cut vegetables such as carrots and celery sticks. It is also usually served as an accompaniment to fajitas, along with sour cream.
You can make it chunky or smooth, according to taste. Whichever way you serve it, if you do make it in advance, do remember to sprinkle the guacamole with lemon or lime juice and cover well with plastic wrap because avocados turn brown quite quickly once they are exposed to air.
If you own the English edition of this vegetable cookbook, you will find the recipe on page 296 in the chapter on "Mezze & Tapas".