Guacamole – and the incomparable avocado

If you asked me what could be used in place of avocado I’d have to reply . . . well, nothing really. Is there a substitute for avocado? It is so unique in texture and flavour that anything used in its place will come in a poor second.

As for taste, it’s difficult to describe how an avocado tastes except to say it’s neither sweet nor bitter. Some might say it has little flavour but often ingredients with subtle flavours are underrated. Think fresh mozzarella – a very subtle flavour compared to stronger cheeses but nevertheless utterly delicious. For me a big part of an avocado’s charm is its texture and how it feels in my mouth. Creamy and buttery but with a freshness that makes it so perfect for salads – and the famous guacamole.

Avocado is technically a fruit, although it is often mistaken for a vegetable given its predominant use in savoury dishes. The fruit is native to South Central Mexico where it’s been cultivated for thousands of years. Aren’t they lucky! But then Mexicans are lucky in a lot of ways with their fabulous cuisine. Of course today avocados are grown in many countries, although Mexico is still the world’s largest producer.

Now let’s quickly touch on whether avocados are good for you. We can first dispel the idea that its high fat content makes it unhealthy. The fats contained in an avocado are healthy, beneficial fats. Not to mention that it is packed full of essential nutrients including potassium and an array of vitamins. Avocados are also a good source of fibre. I’m inclined to place it in the superfood column.

So now that we’ve established what a fantastic ingredient the avocado is, let me share with you one of my favourite ways to use it. Guacamole. Easy to make but delicious and possibly the best dip in the world. Serve it with corn chips when you have your friends over and watch it disappear in minutes. Or serve it with nachos, chilli con carne or any Mexican dish. But I have to say that scooped onto a crisp corn chip is my favourite way to enjoy it. Eating is so much about texture and you need something crisp to balance the creaminess of the guacamole.

Here is my version – many recipes call for lemon juice but I prefer lime juice. And instead of fresh chilli I like to add a few drops of hot Tabasco pepper sauce. And depending on how many people you’re feeding you can double, triple this recipe.



Serves 2 – 4



  • 2 avocados
  • ¼ red onion
  • 1 fat clove garlic
  • Small bunch coriander leaves
  • 1 to 2 limes
  • Few drops Tobasco pepper sauce
  • Salt, to taste
  • Paprika and coriander leaves, to garnish



  1. Remove the skin and stones from the avocados and place the flesh in a food processor.
  2. Roughly chop the onion and garlic and add to the avocado, along with the coriander leaves.
  3. Juice one of the limes and add to the food processor. Finally add the Tabasco and a little salt.
  4. Whizz together until smooth and creamy.unnamed
  5. Have a taste and see if you’d like to add more lime juice or salt. Or perhaps another drop or two of Tabasco.
  6. Transfer to a bowl and sprinkle with paprika and coriander leaves for garnish.


As mentioned above I love to serve it as a dip with corn chips. But it’s also fabulous as a condiment to be served with nachos or chilli con carne – or most Mexican dishes for that matter.





  1. marymtf says:

    I’ve been making guacamole for decades, Tracey, and yours is a nice version. I also like getting stuck into it like a fruit. I think avocados have a delicate nutty sort of taste.

    Liked by 1 person

  2. Great to see you promoting avocados Tracey – I am into having a small one most days – in Sydney we’re lucky to have them for less than $1 each at the moment in a range called imperfect picks from Harris Farm (they are unusually small but perfect for a single serving). Good tip on the Tabasco too – I will be trying that out! 😊

    Liked by 1 person

  3. Absolutely love avocados and their rich source of quality nutrition. This is one of the very few FRUITS whose macro is FAT based instead of CARBOHYDRATE based. It offers a unique flavor and provides anti-inflammatory benefits for the body. I would encourage people to try your recipe. Not only will they likely enjoy it, their bodies will thank them as well! 🙂

    Liked by 1 person

  4. Cheila says:

    I have to admit, I’m probably the only person in the world who hates avocados and guacamole. It tastes “grassy” to me lol But yours looks absolutely beautiful and makes my want to try it. Have you been to Portugal? We have amazing food here, you’d love to taste it and maybe to get some inspiration for new dishes 🙂

    Liked by 1 person

    • Cheila, I haven’t yet been to Portugal but it is definitely on my list. I would love to go. Trying a country’s cuisine is always my favourite part about travelling. Whenever I return from a holiday I love to use all that inspiration and start cooking new dishes. Now when it comes to avocado I understand – my Dad doesn’t like them either and it seems there is no convincing him otherwise!


  5. annika says:

    Lovely recipe, Tracey. I like that you don’t include any tomatoes. I rarely make guacamole as I’m the only one in the family that eats it, but I’m curious to try your tomato-less version!

    Liked by 1 person

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