Guacamole

Directions

• Slice the avocados in half lengthways and then twist to split into two
• Remove the stones by chopping down hard with the knife so it sticks in the stone and then twist – it should just pop out then. The easiest way to chop the avocados is get a table spoon, run it along the skin on the inside to”scoop” it out and then put it on a chopping board. I normally slice then chop – just rough – and chuck it in a bowl.
• Add a good pinch of sea salt and use a fork to mash it down and mix it together. Avocados will take quite a bit of salt so don’t be shy but do taste it – if you’ve over salted it, don’t worry too much as the tomatoes will help out there too.
• Add the crushed garlic and stir everything in together. Don’t add too much garlic or this will overpower everything as it’s not cooked.
• Slice the tomatoes into quarters, or good sized chunks and throw them in the bowl with everything else. Mix well. You can add more or less tomatoes depending on how you like the taste or texture here.
• Finally add the lemon juice – you don’t have to add it all, add some and then stir to check consistency – you don’t want it too runny. Mix in well and then if using it, sprinkle the paprika over the top ready to serve.