Guacamole with tomato and cilantro

Name: Guacamole with tomato and cilantro
Ingredients: 2 ripe avocados; 1 medium tomato (150 g); 1 teaspoon finely chopped onion; 15 g fresh cilantro; 4 drops of Tabasco sauce; 1/2 teaspoon salt; 1 tablespoon lemon juice

Salad - Guacamole with tomato and cilantro by Lavinia I. - Recipia

Guacamole is made from avocado mashed with a fork, mixed with tomato, onion and cilantro. It comes out as a green dip, fairly thick, with pieces of tomato and a splash of lemon. I don't mash it too fine, I like to leave bits of avocado. Prep time: 10 minutes. Cooking time: 0 minutes. Total time: 10 minutes. Servings: 4. About 140 kcal and 2 g protein per serving.

Ingredients

2 ripe avocados
1 medium tomato (150 g)
1 teaspoon finely chopped onion
15 g fresh cilantro
4 drops of Tabasco sauce
1/2 teaspoon salt
1 tablespoon lemon juice

Preparation

1. Put the avocado in a bowl and mash it with a fork. 2. Dice the tomato and add it over the avocado, together with the finely chopped onion, chopped cilantro and 4 drops of Tabasco sauce. 3. Add 1 tablespoon of lemon juice and 1/2 teaspoon of salt, then mix well. 4. Put the avocado pit in the guacamole. 5. Serve with lipii (Romanian flatbread) or Mexican tortillas.

Notes

Keep the guacamole covered with plastic wrap pressed directly onto the surface, for at most one day in the fridge, but it is best fresh. It goes well next to tacos or alongside raw vegetables. Avocado that gives slightly when pressed mashes without effort, while a firm one stays with hard lumps. If the tomato looks very juicy, remove the seeds before cutting it, otherwise the dip comes out watery. Dairy-free and gluten-free if you choose corn tortillas.