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Method Prep:10min › Extra time:1hr chilling › Ready in:1hr10min
Cut the avocados in half. I find the easiest (and cleanest way) to get the avocado from the skin it to take a knife and slice the avocado lengthways and crossways to make little squares and then scoop it from the skin into the bowl using a spoon. Then mash them using a fork or masher. Save the stones.
Just go ahead and add the remaining ingredients, mix it together and taste. I like to add a little sea salt as well.
Chill for an hour or two before serving to let the flavours "mingle". To slow down the browning that always occurs with cut avocados, put the stones in the bowl - just go ahead and push them into the guacamole and remove when you are ready to eat!
I used to add soured cream but I leave it out now and it is just as good without - plus I am saving a few extra calories so I can eat MORE of the guacamole ;o)