Guacamole

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

3 ripe avocados
1 small clove garlic
15g chopped onions
1/8 tsp. cayenne (use more if you like more ‘bite')
Juice of 1 lime
1 tbsp. coriander
2 tomatoes, chopped finely

Avocado's are rich in heart-healthy monounsaturated fats which support lowering cholesterol, blood sugar levels and reduce inflammation. Additionally, research has found this high fat content potentiates the absorption of carotenoids from other foods, which offer many outstanding health benefits. This guacamole is the perfect dip for your homemade turnip crisp's or veggie sticks.

Method

Cut the avocados in half, remove the pits and scoop the flesh into a food processor. Add remaining ingredients, except the tomatoes, and process until smooth.

Transfer to a covered container and stir in the tomatoes. Chill and use immediately. If there is any leftover, to prevent darkening, coat top with a thin layer of oil.

For a chunkier version, mash the avocado with a fork and finely chop the onions and garlic; mix in with remaining ingredients.

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