There are two recipes in my repertoire that I consistently get asked to bring to parties and events. One is a cookies and cream cheesecake slice that I have been making for years and is always a popular
sweet treat. The other is so simple that I still get a little bit shocked, and rather humbled when I’m asked to make it for others; my version of guacamole.
Guacamole is one of the most globally recognised and versatile dishes going. I for one use it as a spread on toast, as a condiment on sandwiches, a basis for salad dressing, a topping for pizzas and baked potatoes and more! This is why I always pack avocados for camping trips.
There has to be millions of recipes floating around the internet so I’ve never thought there was a particular knack to making it. For me it’s a matter of throwing all the ingredients into a bowl, mix, taste, adjust, repeat. Until you get the desired balance of flavours.
I don’t use a long list of ingredients. Of course it comes down to personal taste, but for me, guacamole really benefits from the ‘less is more’ theory. The avocado should remain the hero.
So rather than a recipe per se, this is my ‘list of ingredients and a guideline for using them to make guacamole’ post. To get the best guacamole, you really need to taste, adjust, taste, adjust until it tastes ‘right’. A tip I learnt from my mum when we first made guacamole together. Truth be told, when I get asked to make guacamole for a party we’re both attending, I’ll usually ask her to do it instead. I actually think she’s got a better taste for it than I do!
Easy Vegan Guacamole
|Prep time||15 minutes|
|Meal type||Condiment, Snack|
- 2 – 4 Avocadoes (mashed)
- 1 – 2 Cloves of garlic (minced)
- 1 Small red chilli (deseeded and minced)
- 1 Lemon
- Murray river salt flakes
- Black pepper
|Add the avocado flesh to a bowl and mash with a fork. Add juice from half the lemon, a pinch of salt, pepper and half the chilli and stir well to combine. Taste, adjust seasoning, stir and repeat.|
Play around with the portions of each ingredient and keep tasting until you get the right combinations of flavours. The lemon should cut through the richness and the salt brings out sweetness.