Guacamole with tomato and onion

Name: Guacamole with tomato and onion
Ingredients: 2 medium avocados (300 g flesh); 15 ml lemon juice (½ medium lemon); 1 medium tomato (120 g); 1 medium onion (150 g); 5 g parsley; 1 teaspoon salt; 1/8 teaspoon ground chili

Appetizers - Guacamole with tomato and onion by stefana I. - Recipia

Guacamole with tomato and onion gets a squeeze of lemon juice as soon as you scoop out the flesh, then it’s mashed with a fork and left slightly chunky. Tomato, onion and parsley give this avocado spread a fresh, chunky texture. I stop mashing while you can still see pieces of avocado. Preparation: 15 minutes. Cooking: 0 minutes. Resting: 0 minutes. Total time: 15 minutes. Servings: 4. Approximately 140 kcal and 2 g protein per serving.

Ingredients

2 medium avocados (300 g flesh)
15 ml lemon juice (½ medium lemon)
1 medium tomato (120 g)
1 medium onion (150 g)
5 g parsley
1 teaspoon salt
1/8 teaspoon ground chili

Preparation

1. Scoop the flesh of the 2 avocados into a bowl and immediately drizzle with 15 ml lemon juice. Mash with a fork until you have a chunky paste. 2. Finely chop the tomato, onion and parsley. The small pieces mix easily into the avocado. 3. Add the tomato, onion and parsley. Add 1 teaspoon of salt and 1/8 teaspoon ground chili, then mix well. 4. Serve spread on toast or alongside nachos.

Notes

Store the paste in a sealed container in the fridge, with plastic wrap pressed against the surface, for up to 3 days; it may darken a little. Serve it on toast or with nachos. Choose avocados that give slightly when pressed so you can mash them with a fork. If the tomato is very juicy, remove the seeds before chopping it, otherwise the paste will be runny. You can replace the lemon juice with the same amount of lime juice.