It’s been ages – possibly years! – since I made guacamole. But seeing all those fresh avocados and tomatoes at the market lately inspired me to try it again. The first time I didn’t have any cilantro or limes (used lemon juice instead), which turned out pretty good. But the cilantro and lime juice really do transform it into something special. I haven’t put measurements for the seasoning – just taste as you go until you get the balance you like. You can also add greek yoghurt (or sour cream) to make a creamier guacamole. Serve it as a dip for tortilla corn chips, inside a warm flour tortilla or pita bread, with basmati rice… or just on its own.

Ingredients and instructions below…
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