I have been called a food snob in the past (amongst other things!). I am fairly strict with my recipes and like to do things as they should and have always been done, for example, you don’t put chicken tikka on a pizza, you do it the way the Italians have always done it! And I have always had a simliar attitude to guacamole. I like mine with lime juice not lemon juice for example. There’s a recipe I have stuck to for years since I’ve first started making it and anything outside that is an avocado dip – not guacamole.
Yesterday, however, we had a breakthrough :-) I was making an asparagus risotto for dinner and in our hunger it seemed to be taking forever. I thought I’d knock up a quick snack. In the fridge I had an avocado, shallots, orange peppers and feta. First of all, I thought I’d roast some peppers and mix them with some feta and maybe green chilli on ciabatta toast. I started this but again, impatience got the better of me, I wanted something now! So, I took out the avocado and figured I’d do a bastardised guacamole as I hadn’t everything my guacamole recipe required. It worked really well! The avocado was really creamy and the lemon worked really well.
1 large avocado – I used fuerte
Juice of half a large lemon or 1 small one
Half a shallot finely chopped
Flat leaf parsley to garnish (optional)
Ciabatta, sliced and toasted
Finely chop the shallot and add the lemon juice. Leave to rest for 10 minutes or so. The lemon juce will take the harsh edge off the onion.
Peel the avocado and chop into dice. Mash approx 2/3 of it.
Add the lemon juice and shallot and mix thoroughly. Season with salt and pepper.
Spread on your toasts!
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