Serve this with corn totillas topped with melted grated cheese and shallots, refriend beans and the Pico de Gallo.

Ingredients

• 4 ripe avocados
• 1/2 red onion, diced
• 1/2 ripe tomato, diced
• 1/2 bunch coriander, chopped
• 2 birdseye chillies, seeds removed, chopped
• juice of 1 lemon or lime
• salt and pepper

Directions

1. Combine ingredients in a bowl and mash with a potato masher until well mixed.
2. Place cling wrap directly on top of guacamole until ready to serve – this will help prevent browning.