Diced smashed avocado with citrus lime, plum tomato, crisp red onion, aromatic coriander and fiery serrano chilli; Guacamole.
Delve into something moist and soft.
This dish will burst your belief that vegan food can’t be super nutritious.
- When you fancy a Mexican night and homemade guacamole will top off your evening
- When you’ve just had a long day at work and a quick dip to satiate your appetite is on your cards
- When you’ve got a barbeque on and delish accompaniment to go with your gorgeous vegan burgers
Guacamole was inspired from years of attending Mexican restaurants; mashed avocado spread. My favourite way to serve guacamole is with papaya and tostadas.
Guacamole actually dates back to the Aztec empire; originally starting with avocado, tomato and chilis but expanded to incorporate onions, coriander and lime juice.
Guacamole is a Mexican, raw, vegan condiment and paleo.
What equipment to use
I don’t recommend any particular equipment for this recipe.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 1 medium tomato, plum
- ¼ tsp salt
- 1 clove of garlic
- ½ lime, juice
- Few sprigs of coriander
- ½ red onion
- 1 avocado
- ½ (serrano) chilli (optional)
- Squeeze the lime juice and pour into a mixing bowl. Deskin, deseed and dice the avocado and immediately toss into the bowl. Make sure the juice covers the avocado to ensure it does not discolour.
- Add in the salt, minced garlic, deseeded and chopped chilli.
- Deseed the tomato, removing its core but retaining its outer flesh. Dice the flesh. Set to one side.
- Finely chop the red onion and coriander. Set to one side.
- When ready to serve lightly toss in the tomato, red onion and coriander into the avocado mixture.
- Serve immediately.