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Avocado guacamole – the recipe from Cooks but good


If you are looking for a spread to pair with your dishes, avocado guacamole is the best recipe to try as a brunch or quick lunch. This recipe includes slices of wholemeal bread, lightly toasted, with avocado cream and eggs. A simple, quick but tasty dish, to be customized according to your tastes without having to give up healthy and genuine foods. Avocado guacamole is one of the most well-known Mexican sauces in the world, with a soft and at the same time grainy consistency, an intense green color that cannot be missed during the aperitif. Precisely for this reason, guacamole sauce is perfect to accompany classic tacos, tortillas or, more simply, meat or fish. Preparing it at home is very easy, we offer you the classic version but you can enrich it as you like, adding onion, sweet chillies and tomato to give a touch of freshness. Just a few simple steps to enjoy this traditional Mexican sauce. If you have some extra avocados, we recommend trying egg-free avocado mayonnaise.


Scope starter, aperitif, second course
  • 1 avocado mature
  • 1 lime
  • sale q.b.
  • pepe q.b.
  • fresh coriander to taste
  • To prepare the guacamole sauce, start by cutting the avocado in half lengthwise.

  • Sink the blade of the knife and remove the stone, cut the pulp and scoop it out with the help of a spoon.

  • Collect the pulp in a small bowl. Then cut the lime and squeeze it to obtain the juice to pour over the avocado pulp.

  • Salt, pepper and mash the pulp with a fork. Mash well until you have created a creamy sauce. Your sauce is ready to be enjoyed.

  • Serve it on slices of lightly toasted wholemeal bread, accompanying it with grilled meat, eggs, fish or nochos as an aperitif.

You can enrich the sauce with ripe but firm tomatoes, sweet chili peppers (green or red) and onion, all finely chopped. It can be kept in the fridge for 2 – 3 days and to avoid the upper part oxidising in contact with the air, we recommend sprinkling a few drops of lemon before closing with transparent film.
If you have not used the whole fruit, to avoid oxidizing the pulp, always use a few drops of lemon and place it in a tightly closed glass container.
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