Avocado is a rich source of monounsaturated fats for heart health and is packed with important nutrients.
Our tip: Choose avocados that have unblemished skins without soft spots.
- 2 large avocados
- Juice of 1–2 limes
- 2 large garlic cloves
- Crushed 1 teaspoon mild chilli powder, or to taste salt and pepper
- Cut the avocados in half
- Remove the stones and skin and discard
- Place the avocado flesh in a food processor with the juice of 1 or 2 limes, according to taste
- Add the garlic and chilli powder and process until smooth
- Transfer to a large serving bowl, season to taste and serve
Tip: Choose avocados that have unblemished skins without soft spots, which suggest bruising. They’re ready to eat if the flesh yields slightly when pressed with the thumb. To hasten ripening, put them in a paper bag with a banana.
To prepare, cut lengthwise down to the stone and twist to separate the two halves. Pierce the stone with the tip of a knife, then pull the stone out. Once cut, use lemon juice, vinegar or vinaigrette dressing, to avoid discolouration.