A perennial favourite, everyone has their preferred recipe for guacamole. and this is mine – smooth and creamy avocado contrasting with tomatoes, chilli, onion and herbs. There’s a tang of lemon, and the earthy notes of coriander in the dukkah I sprinkle on top, as well as a good seasoning of salt and black pepper. It’s very good with tortilla chips, on top of nachos, or folded into a soft taco or burrito. But it is also superb piled onto a piece of toast with soft feta and fresh coriander scattered on top. This recipe makes enough for a crowd, and it will keep for a couple of days. Perfect for summer afternoon drinks with good friends.
3 ripe avocados
1/2 red onion, very finely diced
1 long green chilli, very finely diced
3 ripe tomatoes, de-seeded and finely chopped
1 tablespoon chopped chives
1 tablespoon chopped mint
1 tablespoon chopped parsley
juice of 1 large lemon
sea salt and black pepper
corn chips, dukkah, to serve
Peel and de-seed the avocados and then combine with the onion, chilli, tomatoes, chives, mint and parsley, mashing the avocado with a fork. It’s up to you how smooth you want to make the guacamole – I like it with a bit of texture. Squeeze over the lemon juice and season well with sea salt and black pepper, to taste. Scatter over the dukkah and serve with corn chips.
Simple food 
Beautiful photo!!