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Eat Like A Girl: How To Make Smashed Guacamole

14/08/2014 16:32 | Updated 22 May 2015

Niamh started her Eat Like A Girl blog six years ago. Since then, she has been named one of the top 10 food bloggers in the world and penned her own cookbook Comfort & Spice. She shares her guide on how to make smashed guacamole in under 10 minutes below:

How To Make Smashed Guacamole, From Eat Like A Girl

Guacamole is simple and quick. It takes minutes to make something perfect, and is healthy too. Avocados get bad diet press because they are rich in oils, but these oils are great for you, so embrace it.

Good ingredients are key. As with all simple food a bad ingredient will shine and ruin your dish, so use ripe avocados which have a sublime texture and flavour (I accept that they are a supermarket holy grail at times but I have a solution for that later), fresh lime, chilli, a little red onion and coriander smashed together with a pestle and mortar reveals a smooth fresh paste with life and zing.

Which avocados to use? There are several types and you can use any, the most important part is that they are ripe. How to tell? Cradle an avocado in your palm and very lightly pressure it with your finger tips. If it gives, it is ready, if it is hard it is not.

Unripe avocados? Don't panic. Simply stick them in a brown paper bag with a ripe banana and put them in a cupboard. The banana releases ethylene, the hormone that triggers ripening in fruit. You will notice a difference in 24 hours and it will be ready in a few days. So, it requires a little planning, but it is worth it.

To get the best out of your avocado is to squeeze the fresh lime juice over your avocado as soon as you peel it. This will keep it fresh and prevent it discolouring. I advise using a pestle and mortar for the best texture, speediest results and you can take out the frustrations of your day too. If you don't have one, you can get nice big stone ones in Asian food shops for great prices. Alternatively, chop finely and mash or use the back of a broad knife, or a ladle. Make just before using, ideally. If you want to make it in advance, be sure to cover it, as exposure to the air will discolour it, which won't be very pleasant.

What to do with it? Eat it, simply. On toast, with tortilla chips. Make nachos by covering a bed of tortilla chips in grated cheddar cheese and grill until melted, then dot the nachos with guacamole & salsa. Perfect for a warm weekend and so very easy. Here's the recipe:

Preparation time: 10 minutes

Cooking time: none, assembly 5 minutes

Ingredients

3 ripe avocados, peeled and stoned

Juice of half a fresh lime

1 mild chilli, deseeded and finely chopped

Half a small red onion, finely chopped

A handful of fresh coriander leaves

Sea salt for seasoning

Method

Put the onion, chilli and a pinch of salt in a pestle and mortar and grind to a coarse paste.

Add the avocado and coriander and mash in until smooth, which will take no more than a minute.

Squeeze lime to taste and add further sea salt if required, although it shouldn't need it.

Eat immediately or store covered with cling film in the fridge.

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