A Travel & Lifestyle Blog

Holy Moly Guacamole

Guacamole is more complex than you 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"...hmmm funky!

Either way, it turned out to be rather popular though, don't you think?

I hadn't made it at home before, but it seemed like a good alternative to butter next to toast and scrambled eggs.

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

All you really need is a tasty bread, maybe olive or even soda bread, sliced and toasted and you have a crunchy-yet-smooth canapé to accompany your drinks with.


- 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 teaspoons 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 and using a fork, break the avocado down, while mixing to a thick paste.
I like having chunks in there blended in the paste, so don't overwork 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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