I, like many, have an out of proportion love for guac. My recipe? I keep it simple and follow some basic ratios, nothing fancy. On this occasion, however, I thought I'd spice things up a bit. Kraut and avocado were made for each other. The sour, salty flavour that kraut takes on as it develops is just what's needed in guacamole and somehow gives a deeper, rounder flavour than lime juice on its own. I've used a turmeric and black pepper kraut in this recipe, but a plain kraut or my green chilli and coriander kraut would work equally as well.
Makes 1 small bowl
- Cut in half and de-stone to avocados. Scoop out the contents into a bowl.
- Add the lime/lemon juice, the salt and olive oil and mash with a fork.
- Add the kraut and chopped coriander and lightly stir to combine.
- Serve with a little more kraut and coriander leaves sprinkled on top.