Vanessa Baxter gets the kids cooking with this groovy guacamole. In creating this simple dish, kids can practise kitchen techniques and very quickly have something delicious to eat. It is a wonderful dip for post-school snacking or as a topping or filling for lunchbox items. Make sure all the avocados are at the same point of ripeness.
Season and flavour the guacamole then let it sit for at least 5 minutes before taste-testing as the avocado takes time to absorb all the flavours. Add further seasonings such as chilli, onion, tomato and coriander then, if required.
|1||Lime, to make 2 Tbsp lime juice|
|3||Avocados, I used hass avocado (Main)|
|1||Large ripe tomato (Main)|
|½ medium||Red onions|
|1 tsp||Sea salt flakes|
AdvertisementAdvertise with NZME.
- Slice the fresh lime in half and use a hand juicer to squeeze out the juice.
- Cut the avocados in half lengthwise around the central stone. Twist the halves to open. Use the flat blade of a chef's knife to hit the stone. Twist the stone with the knife and remove. Use a table knife to slice through the avocado flesh lengthwise, then crosswise to form a crisscross of cubed flesh. Use a spoon to scoop out the diced avocado into a wide based bowl. Immediately sprinkle with 1 Tbsp lime juice. Mash the avocado with a fork until it is creamy but still with a lumpy texture. Set aside.
- Slice the tomato into quarters. Remove the seeds and discard them. Slice the quarters into strips, then dice the strips so you have tiny cubes of tomato. Add to the avocado bowl.
- Finely dice the half red onion by cutting lengthwise (keeping the root on the onion to hold it together) and then crosswise. Add to the bowl.
- Add another tablespoon of lime juice plus the 1 tsp of salt. Set aside for 5 minutes. Taste and season further if needed.
Mash the avocados, de-seed the tomatoes with a spoon and squeeze the juice from the lime.
Carefully learn to open the avocado, remove the stone and dice the flesh in the skin. De-seed tomato with a knife and then slice and dice. Carefully dice the red onion with supervision.
Use as a dip with sticks of carrot, cucumber and capsicum or natural corn or kumara chips. Add to tacos, sandwiches, sliders or use to top fritters and salads.