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Cooking
Guacamole
· 4 servings
Chop the ingredients
Finely chop the spring onion, tomato and jalapeño pepper into small pieces.
Prepare the avocado
Cut the avocados in half lengthwise, then twist the two halves in opposite directions to separate them neatly. Stick the blade of a knife into the pit and twist to lift it out easily. While still in the skin, cut the avocado into small cubes, then scoop out with a spoon and mash with a fork.
Mix everything together
Combine the mashed avocado with the chopped spring onion, tomato and jalapeño, season with salt and pepper, and pour over the lime juice.
Serve
Stir everything together and serve with corn tortilla chips (nachos). If you don't finish it right away, cover with plastic wrap pressed directly onto the surface of the guacamole and pop it in the fridge.
Tip
If you buy an avocado just for a snack and don't eat the whole thing, simply drizzle the leftover half with lime juice and it will stay nice and green-yellow.