• 1 large ripe tomato
  • 2 ripe avocados
  • the juice of one lime
  • a good handful of fresh coriander leaf (cilantro)
  • half a small red onion, finely chopped
  • 1 mild green chilli, deseeded and finely chopped
  • salt and black pepper


  1. Cut the tomato in half. Scoop out the seeds with a teaspoon and discard.  Chop the flesh well and add to a bowl. (You can peel the tomato if you want to, but I didn't bother. The extra fibre doesn't bother me.)
  2. Halve and stone the avocado.  Scoop out the flesh with a tablespoon.  Roughly chop it and add it to the bowl along with the lime juice and most of the coriander leaf, the onion, chilli and some seasoning to taste.
  3. Combine everything well with a spoon and then mash a tiny bit, but do leave a few chunks.  Sprinkle with the remaining coriander leaf to serve.


Did you know that you can bury the pit of an avocado into the guacamole to help keep it fresh for a time?  You can also use a knife to level it off and pour a thin layer of olive oil over top.  Store in the refrigerator and then when you are ready to use it, pour off the oil and fluffy up the guacamole with a fork.

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