Guacamole dip is a Mexican avocado salad recipe, and comes in many versions. For the real Mexican version you need to use avocado, fresh cilantro, lime and chilies.
Even though cilantro grows extremely well where I live I can rarely buy it here. I used to grow it, and it is a very easy herb to grow, but I am too busy to find the time to tend my garden anymore...
So, I use flat leaf parsley instead- but use coriander seed- the seed of cilantro- in the mix.
Lime is not so redundant either, so in my recipe I use lemon instead. So, this is a Mediterranean version of this super-delicious vegan dip!
Serve it with tortilla chips for example, for a quick vegan appetizer.
In a bowl mix:
You could prepare the dip until here in advance, to save time. The mix keeps for a couple of days in the fridge. The avocados should be added no more than an hour before serving.
Add to the spice/vegetable mixture and stir together. You can serve the guacamole immediately or chill for up to an hour to let the flavors blend.
A Molcajete is a beautiful type of mortar often used to make guacamole dip and other Mexican dishes. Click on the picture to find out more!