Citrus & Chilli Smashed Avocado
A simple, rustic version of guacamole with a chilli Tabasco hit, served with gem lettuce and tortillas.
2 large, ripe Hass avocados, stoned, peeled and mashed with a fork
Zest and juice of 1 lime
1 de-seeded and finely chopped green chilli
2 sliced spring onions
1 clove minced garlic
Dash of Tabasco
1 tablespoon chopped coriander
4 baby gem lettuce leaves
1 de-seeded and diced plum tomato
1 tablespoon olive oil
1. Mix together the mashed avocado, lime zest and juice, chilli, minced garlic, spring onion, coriander and a dash of Tabasco to taste.
2. Divide the mix and fill the gem leaves, then sprinkle over the diced tomato.
3. Heat a non-stick frying pan to a medium heat, and add a splash of oil. Fry the tortillas for around 30 seconds on each side until slightly coloured.
4. Serve tortillas whole, and use to wrap up each salad leaf, or cut them into quarters and eat as finger food and a dip. For a cooler kick, why not serve with a pot of sour cream?