Guacomole

Presented at the Club on 7 July 1999 by Valerie Eccles.

• 2 cups (16 fl oz) mashed ripe avocado
• 2 cloves garlic, finely chopped
• 2-3 spring onions (or 1 small ordinary onion), finely chopped
• 1 cup (8 fl oz) finely-chopped fresh ripe tomatoes
• pinch of salt to taste
• 1 1/2 tbsp fresh lemon juice, or to taste

Mix everything together and adjust seasonings to taste. You can fold in a little soy mayonnaise if you like, for a creamier texture.

Recipe and notes transcribed during the demo by Kate L Pugh - any errors, my fault!

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.