Guacamole & tortilla chips

Name: Guacamole & tortilla chips
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 4 perfectly ripe extra large avocados, halved and stones removed; 2 unwaxed lemons, juice; 1 tsp sea salt flakes; 1 bunch/es salad onions, green parts only, finely chopped; 1 jalapeño chilli, deseeded and finely chopped; 1 unwaxed lime, zest and juice; 25 g packs coriander, leaves chopped; 2 tbsp olive or avocado oil; Tortilla chips, to serve (we like Blanco Niño Lightly Salted)

Only use soft avocado for this Honey & Co recipe or it will not be as nice and creamy. The dip will keep well covered in the fridge for up to 3 days, so making more for leftover sandwiches is advised. Great with Spicy, smoky chilli salsa

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VegetarianHealthySource of fibre3 plant varieties

Serves6
CourseSide
Prepare10 mins
Cook-
Total time10 mins

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4 perfectly ripe extra large avocados, halved and stones removed
2 unwaxed lemons, juice
1 tsp sea salt flakes
1 bunch/es salad onions, green parts only, finely chopped
1 jalapeño chilli, deseeded and finely chopped
1 unwaxed lime, zest and juice
2 x 25g packs coriander, leaves chopped
2 tbsp olive or avocado oil
Tortilla chips, to serve (we like Blanco Niño Lightly Salted)

Cut 250g avocado flesh into small dice, pour over the juice of 1 lemon and set aside.
Mash the remaining avocado flesh with a fork or potato masher in a bowl and mix in the juice of the second lemon and the sea salt.
Add the remaining ingredients, except the olive or avocado oil, to the mashed avocado with 2 good twists of black pepper and mix well to combine. Taste for seasoning and adjust a little if needed. Fold in the diced avocado and olive oil and serve with the tortilla chips.