Project Description

Hier geht’s zur deutschen Version.

Following the requests of several friends and family members, here is my recipe for guacamole. Enjoy this classic with tortilla chips, wraps or simply on toast for breakfast. It also goes very well with my new favourite margarita. I didn’t come up with this combination of ingredients, so I don’t know who to credit with the recipe. But suffice it to say, it’s so good that I wouldn’t dream of making guacamole any other way (sour cream?! Seriously.) I have, however, played around with a few additions that you may wish to experiment with, if you’re feeling so inclined. In my experience, one portion of this is gone in no time, it’s so moreish. If you are preparing guac for a larger group or a party, you’ll need to double the recipe or risk your loved ones shanking one another with tortilla chips while scraping the bowl.

Serves 2-3. 7 minutes.

You’ll need:

  • two avocados, preferably Hass
  • juice of two limes
  • 2 T red onion
  • 1 smallish Tomato
  • 1 small handful fresh coriander (cilantro)
  • ⅛-¼ t salt
  • ⅛-¼t freshly ground pepper


  1. Pit the avocados and roughly mush them in a bowl using a fork. Put one of the pits aside for later. Mix the fresh lime juice in with the avocado.
  2. Finely chop red onion (2 T) and small tomato and add these to the dip.
    Wash the coriander, remove large stems and chop finely. Mix into the dip and season with salt and pepper (⅛-¼ t).
  3. If you’re making the guacamole ahead of time, place the reserved avocado pit in with the dip and store covered in the refrigerator for 1-2 days. The pit keeps the avocado from oxidising, ensuring you’ll have a fresh green dip to snack on, without any ugly brown spots.


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