Description
If you can have too much of a good thing, then guacamole is guilty of luring us in its direction every time an avocado in the fruit bowl feels softly yielding and ripe. This is a variation on that theme, but with Asian tones it slots neatly into any line-up of curries and spicy ensembles, as well as being lovely to eat with crudités. Some finely sliced baby courgettes scattered over will add some extra crunch.
Ingredients
Scale
- juice of ½–1 lime
- ?flesh of 2 avocados (approx. 200g)
- 1 heaped tablespoon coconut yogurt
- ½ teaspoon ground cumin
- 1 spring onion (trimmed and sliced)
- small handful of coriander (plus a little extra, chopped, to serve)
- sea salt
- cayenne pepper
Instructions
- Adding the juice of just ½ lime, whizz all the ingredients to a smooth purée in a food processor. Taste for seasoning and add a little more lime, if necessary. Transfer to a serving bowl, dust with a little more cayenne pepper and scatter over a little extra chopped coriander. Cover and chill until required. It should keep well for up to a day.