Makes a small bowlful

From Real Mexican Food by Felipe Fuentes Cruz & Ben Fordham


  • 2-3 avocados
  • 1 medium bunch coriander
  • 1 tomato
  • Pinch sea salt
  • Pinch ground white pepper


  1. Pit and peel the avocados. Scoop the flesh into a bowl. Finely chop the coriander and add to the bowl with the salt and pepper. Roughly mash with a fork. Finely chop the tomato and stir into the guacamole.