Travel & Life Digest

Holy Moly Guacamole

Guacamole is more complex than you have ever thought: is it a dip, a topping or a salad?  
The Aztecs originally mashed avocado with sea salt and called it "a-waka-mol-i"; but off course we love complicating things so we had to add and add to it. 

Apparently if you dig into old  Spanish dictionaries it comes up as  a "salad of alligator pear"... funky! Either way, it turned out to be rather popular, don't you think?

I hadn't made it at home before, and it seemed like a good alternative to butter, especially when you’re talking toast and scrambled eggs.

My version has a bit of a kick to it, which comes from the mustard and garlic - it's not for the fainthearted and needs no extra pepper.

All you really need is tasty bread, maybe olive or even soda bread, sliced and toasted, and you have a lovely contrast of crunchy and smooth mouthful. 


- three ripe avocados
- juice of one lime
- one tablespoon of Dijon mustard (for extra punch use English mustard)
- two cloves of garlic, grated
- a quarter of a cup olive oil
- one teaspoon of salt
Half the avocados and empty the green, fluffy flesh in a bowl, disregarding the seed in the middle.

Add all of the ingredients to the bowl and using a fork, break the avocado chunks, while mixing to a thick paste. 

I like having some chunks in there,  so I don't overwork it. It’s up to how you like it. 

If the avocados are not quite ripe yet, just pop everything in the food processor and blitz it twice. 
Preparación Rápida! x

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