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Yeah – I’d like to see a Guacamole recipe that didn’t address it like that! Everyone loves a good guac. It’s so creamy but healthy for you too! As avocadoes can be a little pricey I put a little nofat yoghourt in it so it’s a little less calorific (my favourite word of all time) - and it makes it go a little further too.

This guac was made at iatebrisbane’s recent mexican food cookup. It’ll be the first of a number of recipes from that day. We served this guac with Julia’s Salsa Cruda and Burrito Mince. It went perfectly with my Lime Water and Catherine’s Caramel Flan for dessert. What a beautiful day. 

Ingredients

1 softish avocado
handful of grape tomatoes
1/4 red onion
2 cloves of garlic
juice of 1/4 lime
3 heaped tablespoons of no fat natural yoghourt
Salt
Pepper

Firstly, to make sure the avocado is soft, you can use an “Avocado ripening machine” Best invention ever! Avocados and bananas have compounds in each that ripen each other. You would usually pop them in a paper bag overnight, but since I didn’t have any paper bags I thought a banana-avocado sandwich would also do the trick.

Then, to soften the harsh flavour of raw garlic, pop unpeeled garlic cloves into either the oven or even a medium-heat frypan. drizzle a little oil over them so they don’t dry out, and heat for about 5-10 minutes. Just enough to take the raw edge off it.

Remove seeds from the tomatoes and very finely dice them and the red onion and cooked garlic. My absolute favourite thing to do in the kitchen is chop things. It’s really meditative for me and I like the fact that chopping fruits and vegetables in different ways can completely change the flavour and texture of a dish.  Chopping things finely like this is heaps of fun for me.  Julia took this photo of me chopping - I think mainly because she really didn’t understand why I didn’t just chuck it in a blender!

Mash the avocado, then chuck all the ingredients in a bowl and mix together.