Why do I need an easy guacamole recipe? You can buy it in the shops, ready made, and you don’t need to fiddle about making it. Yes, you can, but I have found that a lot of guacamole that is ready made in the shops contains dairy products and for us, that’s a no go due to dairy allergies within our family.
Some recipes for guacamole do use dairy, with sour cream being an ingredient, depending on where the recipe comes from traditionally, and that is of course perfectly ok, in fact, I love me some creamy sour cream guacamole, but sadly my boys can’t eat it. I do think food companies bulk out food with dairy products like milk and cream for cost reasons though which is annoying and frustrating where food allergies are an issue.
This is the recipe I make at home. It’s not “authentic” but it is a basic guacamole recipe and it’s easy to make. It doesn’t keep (or last long, ahem, I may go to the fridge and eat sneaky spoonfuls when no one is looking) and it is a good way of using avocado that might be as we say “on the turn” and you don’t want to waste them.
You will need:
3 medium ripe avocados, peeled and cut into chunks
1 medium tomato. diced, with seeds and skin
1 medium red onion finely chopped
A pinch of salt
A tablespoon of lemon juice
2 cloves of garlic, crushed and pureed (I cheat and use garlic puree for this, don’t judge me)
1/2 a teaspoon of smoked paprika
And it’s basically easy.
Mash the avocado in a bowl, and then add everthing but the lemon juice. Mix it together using a fork. Taste it for saltiness then more salt depending on your preference, then add lemon juice. This can keep in the fridge in a sealed container but is best served straight away.
Enjoy with dips, chips, on sour dough, in salads, on jacket potatoes, with chilli con carne and nachos, or when no one is looking, the odd spoonful straight from the bowl…