Preparation Time: 5 minutes
 

Serves: 2
 

Ingredients:

ripe avocado, allow about 1 for two people
one lemon or several soft limes (which are more authentic)
chopped tomato
handful of fresh coriander
chopped chilies
salt and pepper
 

Instructions
 

1. Cut each avocado in half lengthwise and twist the two halves apart. Remove the stone and, scoop out the flesh into a large bowl. Once you have all the avocado, mash the flesh to your desired consistency - the traditional way is to leave it a bit lumpy. It will get smoother as you mix to add the other ingredients anyway.

 

2. Squeeze the juice of the lemon or limes and mix into the avocado. Add the tomato, coriander and chilies (if using) and mix them into the avocado well. Keep mixing until everything is well distributed.

 

3. Add salt and pepper to taste. Serve immediately. It can be used as a dip or as a filling for sandwiches or wraps or simply as a side dish with other Mexican dishes.

 

You can also keep it in the fridge for a few hours if it is well covered. If you insert the avocado stone into the center of the mixture it is said to last longer without browning.

 

 

 

Avocado, Tomato and Feta Salad
 

Preparation Time: 15 minutes
 

Serves: 4
 

Ingredients
 

1 lettuce
2 large tomatoes
1 large avocado
200g (7 oz) feta cheese
20 black olives
2 tbsp fresh thyme
For the dressing:
2 tbsp red wine vinegar
6 tbsp olive oil
salt & pepper
 

Instructions
 

1. Wash and finely chop the lettuce. Thinly slice the tomatoes. Chop and peel the avocado. Mix together in a large serving bowl.

 

2. Crumble the feta cheese and add to the salad along with the olives and chopped fresh thyme.

 

3. For the dressing, combine the vinegar and oil in a screw-topped jar, season with salt and pepper and shake vigorously. Pour over the salad.