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Blood Orange Guacamole
Give guacamole a midwinter twist by adding chunks of sweet and juicy blood oranges. The sweet citrus pairs brilliantly with creamy avocados and a pinch of spice. A great dip for sharing.
1 comment
Ingredients
- 2 blood oranges
- ½ red onion
- 1 chilli
- A handful of fresh coriander
- 2 ripe avocados
- A pinch of ground cumin
- A pinch of smoked paprika
- Tortilla chips, to serve
Prep: 15 mins | Cook: nil
Method
1. Slice the skin and pith off the blood oranges, cutting as close to the flesh as possible. Slice the orange segments out of the thin membranes, then roughly chop the flesh and pop in a mixing bowl.
2. Peel and finely chop the red onion half. Finely chop the chilli, flick out the white membrane for less heat. Finely chop the coriander stalks and leaves. Add them all to the blood oranges.
3. Halve the avocados and scoop out the stone. Scoop the avocado out of the skin. Roughly chop it and add to the bowl. Use a fork to stir everything together, roughly mashing the avocado against the side of the bowl.
4. Add a pinch each of cumin, smoked paprika and salt. Stir and mash together again. Taste and add more of the spices, if you think it needs it. Serve with tortilla chips for dipping.
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£3.75(37.5p per 100g)
First of the season will be lighter inside - blush will deepen throughout the season. Unwaxed -
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(£3.00 per 100g)
Available from 24th AprilVarieties and colours will vary -
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Veganista
A great way to add a bit of zest to your guac by using the very short season blood oranges - would work with regular oranges I'm sure.