Updated: Jul 9, 2018
One of my favourite great vegan dips and a tasty alternative to garlicky yoghurts to accompany hot dishes.
4 ripe but firm avocados
2 fresh chillis, deseeded and chopped finely
1 small onion chopped finely
5 tablespoons of fresh coriander
1 vine ripened tomatos, chopped finely
1 tablespoon lime juice (half a lime)
Peel and de-stone the avocados, place in a bowel and mash with a fork. Mix with the other ingredients and serve immediately. If keeping aside for a few minutes, leave the stones in the mixture until the last minute to stop the guacamole discolouring.