Healthy living


A Mexican dip with avocado and chilli.

Preparation time: 10 minutes

Serves: 6-8


  • 2 ripe avocados, peeled and stones removed
  • 1 ripe tomato, finely chopped
  • 1 clove garlic, crushed
  • Juice of ½ lemon
  • ¼ red onion, finely chopped
  • 1 tablespoon coriander or parsley, chopped
  • Freshly ground or cracked black pepper, to taste
  • Chilli sauce or Tabasco sauce, to taste


1. Mash avocado and combine with tomato, garlic, lemon juice, onion and coriander. 

2. Season with pepper and enough chilli sauce to give a gentle ‘kick’. 


Serve with crackers or with vegetable crudite.
Also great on jacket potatoes.


  • Guacamole is featured on the bottom right of the photograph.

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See also

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