Goo akka molay: a most wonderful thing. Do take care to scrape the avocado skins well to remove the deep green flesh that will adhere to the insides. Juice the lemon first and, as soon as you prepare each avocado, put the flesh in the lemon juice and swoosh it around to cover. This stops it oxidising and therefore blackening.
A ripe avocado will be soft to the touch at its thin end. By the way, never buy an avocado that doesn't have a stub of stem still on the head of the fruit - avocados are cut, not picked and if the stem is torn off, the fruit goes bad around the stone. Bet you didn't know
that...Ingredients
- 3 ripe avocado pears, stoned, peeled & chopped
- 1 lemon, zest and juice
- 4 spring onions, very finely chopped
- 2 large beef tomatoes, skinned, deseeded & finely chopped
- 1 tsp salt
Mash the avocadoes with the lemon juice and zest so that there are no lumps, and mix in the other ingredients. Chill before serving.
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