Kitchen Cadets: Holy-moley guacamole
This is a perfect snack for tiny chefs. It's about smashing the creamy fruit with a fork, squeezing lime and learning how to roughly tear some herbs. Daphne pictured, 4, chooses carrot sticks for dipping, though plain corn chips also go very well. She finds scooping the avocado flesh out with a spoon very satisfying and then gets to tear herbs while an adult chops the onion. Shop-bought guacamole often includes all sorts of ingredients to pad out the avocado. Because it's so easy, the best guacamole is made fresh at home.
Photo: Domino Postiglione
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- 1 avocado, halved, seed removed
- ¼ bunch coriander leaves
- ¼ bunch parsley leaves
- Juice of 1 lime
- 1 small white onion, finely diced
- 1 tbsp extra virgin olive oil
- Salt and pepper
Scoop out avocado flesh into a small bowl. Wash and roughly chop herbs, or tear them apart, and add to the bowl with the lime juice. Mash ingredients with a fork, squishing the flesh between the prongs to achieve a chunky but not pureed texture.
Add the onion and olive oil, season to taste and stir to combine the ingredients.
Serve with carrot or cucumber sticks, plain corn chips or plain crackers for dipping.