Fork-mashed Guacamole

A creamy yet chunky texture, heightened by the heat of the chili and the sharpness of the lime. Fresh cilantro provides a herbal lift that cuts through the richness of the avocado.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 364
• Protein: 3 g
• Carbs: 10 g
• Fat: 35 g

Ingredients

• 3 piece Persea americana Mill. ( ripe )
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 0.5 piece Red onion ( finely minced )
• 1 piece Round tomato ( finely diced )
• 0.5 piece Fresh cilantro ( chopped )
• 1 piece Hot chili pepper ( seeded and minced )
• 1 piece Garlic ( minced )
• 1 pinch Gray sea salt
• 1 tbsp Extra virgin olive oil optional

Instructions

1. Preparing the aromatics

   Finely dice the red onion. Mince the garlic after removing the germ. Deseed the chili and cut into fine brunoise. Dice the tomato into small, even cubes.

2. Mashing the avocado

   Halve the avocados, remove the pits, and scoop out the flesh. Mash with a fork in a bowl until you reach a coarse puree. You want some chunks left for texture.

3. Seasoning and binding

   Immediately stir in the lime juice to prevent browning. Add the onion, garlic, chili, tomato, and chopped cilantro. Pour in the olive oil, season generously with salt, and fold together.

Chef's tips

• Never use a food processor, or you'll lose the structure and end up with avocado soup.
• Keep the pits in the bowl if not serving immediately; it helps slow down oxidation.

Storage

Keep for up to 12 hours in the fridge, with plastic wrap pressed directly onto the surface to prevent browning.