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Guacamole & tortilla chips

Guacamole & tortilla chips

Only use soft avocado for this Honey & Co recipe or it will not be as nice and creamy. The dip will keep well covered in the fridge for up to 3 days, so making more for leftover sandwiches is advised. Great with Spicy, smoky chilli salsa

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VegetarianHealthySource of fibre3 plant varieties
  • Serves6
  • CourseSide
  • Prepare10 mins
  • Cook-
  • Total time10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 4 perfectly ripe extra large avocados, halved and stones removed
  • 2 unwaxed lemons, juice
  • 1 tsp sea salt flakes
  • 1 bunch/es salad onions, green parts only, finely chopped
  • 1 jalapeño chilli, deseeded and finely chopped
  • 1 unwaxed lime, zest and juice
  • 2 x 25g packs coriander, leaves chopped
  • 2 tbsp olive or avocado oil
  • Tortilla chips, to serve (we like Blanco Niño Lightly Salted)

Method

  1. Cut 250g avocado flesh into small dice, pour over the juice of 1 lemon and set aside.

  2. Mash the remaining avocado flesh with a fork or potato masher in a bowl and mix in the juice of the second lemon and the sea salt.

  3. Add the remaining ingredients, except the olive or avocado oil, to the mashed avocado with 2 good twists of black pepper and mix well to combine. Taste for seasoning and adjust a little if needed. Fold in the diced avocado and olive oil and serve with the tortilla chips.

Cook’s tip

Use the white parts of the salad onions in the salsa recipe

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,274kJ/ 307kcals

Fat

23.2g

Saturated Fat

3.9g

Carbohydrates

18.2g

Sugars

1.2g

Fibre

5.8g

Protein

3.4g

Salt

0.9g

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