Guacamole and chips
Chunky guacamole with red onion, tomato and plenty of lime, eaten with a pile of tortilla chips. A little chopping and then it is a snack, a starter or a Friday dinner.
- Time
- 15 min
- Serves
- 2
- Kind
- Snacks
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Peel and finely chop the red onion. Put it in a large bowl with the juice of half the lime and a pinch of salt, and leave it for 5 minutes to soften and mellow.
- Cut the cherry tomatoes into quarters. Chop the coriander, leaves and tender stalks together.
- Halve the avocados, take out the stones and scoop the flesh into the bowl with the onion. Mash with a fork, leaving it as chunky or as smooth as you like.
- Stir in the rest of the lime juice and a good pinch of salt, then fold through the tomatoes and most of the coriander. Taste it: guacamole usually wants more salt than you expect.
- Spoon the guacamole into a serving bowl and scatter the rest of the coriander on top.
- Put the bowl in the middle of a board or large plate and pile the tortilla chips around it. Bring it to the table straight away, as avocado browns as it sits.
Tip Guacamole browns at the surface, so if you make it ahead, press cling film directly onto it and take it off just before serving.
Per portion
| Energy | 806 kcal |
| Protein | 11 g |
| Carbohydrate | 60 g |
| of which sugars | 10 g |
| Fat | 55 g |
| of which saturates | 10 g |
| Fibre | 16 g |
| Salt | 0.81 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- avocado3
- lime1
- red onion1
- cherry tomatoes250 g
- coriander½ bunch
- tortilla chips150 g
