My guacamole is still going strong after a few days and, far from being brown and bin-bound, it’s still good and green. There’s a lot of love for avocados at the moment and rightly so – it’s delicious, creamy, full of good fats and loved by the absolute goddess that is Nigella – an admirable advert for avocados if ever there was one. Unfortunately, we don’t all earn the big bucks Nigella does and avocados aren’t cheap, so I like to make mine last and spread it out, so to speak, by making a jar of lasting guacamole.
I always keep my avocados in the fridge, to make them last as long as possible and with the addition of a few preserving ingredients, you can make it last a little longer when opened.
2 tbsp lemon juice
1 tbsp olive oil
1/2 tsp fresh chilli (or flakes or powder)
1/2 tsp salt
Mash and mix it all together until smooth and creamy. The lemon juice helps preserve the avocado, keeping it green and giving it a sharp freshness. The chilli adds a nice kick, while the olive oil calms it all down and makes the creamy avocado velvety, with a bit of salt pulling it all together.
It’s only guacamole but it works and it’s wonderful so try it and avo toast to its success.