This guacamole is a bit less overpowering than standard guac as the raw onion and garlic are replaced with chives and the chilli is left out. It can be used to jazz up any cooked breakfast – serve it with poached or scrambled eggs; smear it on grilled mushrooms, courgettes or aubergines, or even on a piece of sour dough bread if you’re having a treat day!
Ingredients (Serves 2)
- 1 avocado
- A handful of chives, chopped or snipped with kitchen scissors
- Juice of 1/4 of a lemon
- Juice of 1/2 a Lime
- 4 cherry tomatoes, washed and diced
- Salt and pepper
- Dice the cherry tomatoes and pop them in a medium-sized bowl, then snip the chives over the top.
- Next, prepare your avocado: cut it in half and the remove stone. With a knife, score around the edge between the flesh and the skin. Using a spoon scoop out each half of the avo so both halves are laying flat side down on the chopping board. Scrape out any of the remaining fleshy good stuff and add it to the cherry tomato bowl.
- With a large chopping knife cut each half into thin slices lengthways; repeat in the opposite direction so you are dicing the avo into tiny chunks.
- To get a nice, textured guacamole paste, keep chopping the avocado until it begins to get mushy. You can squish it a bit with the flat side of the knife to break it down a bit more. Add a squeeze of lemon or lime juice to get it slightly sloppy.
- Once the avocado is beginning to form a chunky, mushy paste scoop it into the bowl with the cherry tomatoes and chives. Season with salt and pepper, add the lime and lemon juice and give it all a good mix together until the liquid is absorbed into the mixture.
- If not serving immediately, cover and leave in the fridge.