As well as being the king of dips, guacamole is delicious in pitta pockets, burritos and wraps. Don’t even consider picnicking without it.
1 large ripe avocado (150g)
1 large tomato, deseeded and finely chopped (80g)
1 small red onion, finely chopped (80g)
1 red or green chilli (optional)
1 tbsp chopped coriander
1tsp finely chopped parsley (optional)
1 tsp extra virgin olive oil
sea salt and freshly ground black pepper
juice of 1 lime, or to taste
1 Mash the avocado with a fork and mix in the tomato, red onion and chilli, if using.
2 Mix in the coriander and parsley (if using) and season with extra virgin olive oil, salt, pepper and plenty of lime juice.
One to try: Place a flour tortilla in a dry frying pan, spread over the guacamole with a sprinkling of grated cheese and fold over to form a semi-circle. Fry on both sides for a couple of minutes until golden brown and the cheese has melted.
Recipe from Thrive On Five by Nina & Jo Littler and Randi Glenn (Quadrille, £16.99)
Photography by Dan Jones