Serves 4-6

• 4 ripe Avocados
• 3 tablespoons of fat free Natural Yoghurt (use sour cream if you want to indulge!)
• 1 Lemon
• 1 Lime
• 2 Tomatoes, finely chopped
• 1 Green Chilli, finely chopped
• 5 tablespoons Coriander, finely chopped
• Salt to taste (I use just under a teaspoon in this recipe)

METHOD

• Halve and stone the avocados and scoop the flesh out and place into a bowl.
• Add the juice of a whole lemon & the juice of a whole lime into the bowl with the avocados.
• Add all the other ingredients into the bowl and mash the avocados with a fork or a potato masher.
• Make sure that all the ingredients are well mixed. I prefer to do this by hand rather than in my food processor, because I like the guacamole to have texture. It can however be blended together in a food processor if you want a smooth consistency.

TIPS

• I make and serve my guacamole in a traditional Mexican Molcajete. This is a mortar and the Tejolete is the pestle, which are hand carved from a single piece of basalt rock. It's perfect for crushing spices and making spice blends and I also use it for making homemade pesto.
• If you want to use the guacamole as a dressing for your salads, I would blitz all the ingredients in a food processor and add another 3 tablespoons of fat free yoghurt to loosen it.