• 2 ripe avocados
  • 1-2 tsps of cumin powder (depending on the size of avocado and your taste)
  • 1 small red onion, finely chopped
  • Juice of 1-2 limes
  • ½ – 1 red chilli (depending on the size and how spicy you like it), finely chopped
  • Handful of fresh coriander leaves, finely chopped
  • Sea salt to season


Slice the avocados in half and remove the pits. Remove the flesh and chop it finely. Mash half of the chopped flesh to creamy consistency and leave the rest just chopped. Add the onion, red chilli and coriander leaves and mix all well. Add cumin a little at the time to your taste. Add lime juice, mix well and season to taste.

*Tip – you can add a handful of chopped cherry tomatoes.
**Serve – with organic corn tortilla chips; as a accompaniment to grilled meat or fish or a filling for a wrap. Also, delicious on toast with poached egg.
***If you make a large batch that needs to keep fresh for a few hours, put the avocados’ pits in the bowl with the mixture, cover well and refrigerate.

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