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Zesty Guacamole

If you love avo you will love this simple, fast and super healthy raw vegan, Mexican favourite. The added bonus is that the lemon juice will stop the avo from turning brown if you any is left over and needs to be stored over night.

Ingredients

  • 2 large skinned and pitted avos
  • 1/4 cup finely chopped tomatoes
  • 1/8 cup finely chopped onions
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp sea salt
  • 1 tsp group black pepper
  • 1/4 tsp cayenne pepper

Method 1

  •  Place the avo, lemon juice, salt, pepper and cayenne pepper into a food processor on the chop setting until smooth and without lumps.
  • Add the tomato and onion and pulse a few times.
  • Add more salt, pepper, lemon juice and cayenne pepper to taste.
  • Chill in the refrigerator.
  • Garnish with a sprinkle of cayenne pepper.

Method 2

  • Place the avo, lemon juice, salt, pepper and cayenne pepper into a deep bowl and mash with a fork until smooth.
  • Mix in the tomato and onion.
  • Add more salt, pepper, lemon juice and cayenne pepper to taste.
  • Chill in the refrigerator.
  • Garnish with a sprinkle of cayenne pepper.

* Also read the complimenting Authentic Venezuelan Salsa and Refried Beans recipes for a delicious Mexican Fiesta.