John Myers
Guacamole on Walnut Bread
The perfect guacamole on walnut bread recipe with a picture and simple step-by-step instructions.
- 2 piece Avocados
- 3 tablespoon Lime juice
- 2 piece Fresh tomato
- 1 piece Onion red
- Chilli salt
- Sea salt from the mill
- Black pepper from the mill
- 2 Cut the tomatoes crosswise, pour boiling water over them, leave to stand for 2 minutes, quench with cold water and peel them. Remove the pulp, then cut into small pieces and refrigerate. Chop 1 onion.
- 1 Squeeze the lime. Halve the avocados, remove the stone, remove the pulp with a spoon and place in a mixing bowl, pour 3 tablespoons of lime juice over it and mix with a hand blender, then pour into a bowl.
- Now mix in the onion pieces, season with sea salt and pepper. Then add the chilli salt. I took Jamie Oliver chilli salt: paprika, chilli, cumin seeds, coriander seeds, cloves. Chill until ready to serve. Just before serving, fold in the tomato pieces and garnish with onion rings and pepper.
- Wonderfully fresh, light and spicy summer food. I baked large walnut rolls until they were crispy, sliced them crosswise and topped them thick with the guacamole.
- If you don’t have this spice mixture, you could use chilli and some fresh coriander.
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