one fork · no stove · 10 minutes
the quickest
guacamole
TODO — photo: the finished bowl
no macros on this one
The pasta needed a calorie count because that is what people ask of it. This does not. It is avocado, which is fat, and the fat is the point.
Best on toast. Also crackers, also chips, also a spoon over the bowl at eleven at night.
what you need
Five things, and the fifth is optional.
avocados
ripe. this is the whole recipe, see step one
the holy grail trio
tomatoes, onion, garlic
masaladani
salt, pepper, chilli flakes
lemon
do not skip this one
something green, if you are being fancy
chives or coriander. not thyme, not whatever else claude suggests
method
- 01
check the avocado is ripe
There is a small round stem cap at the top. Try to flick it off. If it comes away easily, the avocado is ready. If it fights you, it is not. Your hands will tell you the rest.
- 02
if it is not ripe, microwave it
A minute or so. I am not recommending this. But it works and you are clearly in a hurry.
- 03
mash it with the back of a fork
Leave some texture. If the avocado is stubborn and will not give, blitz it in the blender instead.
- 04
chop the trio really finely
Tomato, onion, garlic. This is the step everyone rushes and it is the one that decides the whole thing. Anything chunky turns up in your mouth later.
- 05
in goes everything else
Salt, pepper, chilli flakes, lemon. Mix. That is guacamole.
- 06
eat it on whatever you have
Toast, crackers, chips. My dad has it with puri and he is not wrong.
Measurements approximate. Tested on me, repeatedly.