Truffle guacamole recipe
This fabulously fresh recipe was created by Julien Zaal and Ron Simpson, the founders of super-cool European restaurant chain, The Avocado Show. Officially called 'Holy Truffle Guacamoly', it's the ultimate example of the pair's nutritious, fun brand of 'Pretty Healthy Food'. Colourful, tasty and filled with sumptuous truffle flavours, it's the most moreish dip around.
Prefer more garlic? Less truffle oil? No problem – you can adapt the recipe to suit your tastes. "You have to play around with the flavours and ingredients a bit here, so it doesn’t end up too salty or too acidic and has enough truffle flavour," say Julien and Ron. "Every truffle tapenade and truffle oil tastes different, so add a little more or a little less to taste."
They add: "It also depends on how you’re planning to serve this guacamole. As part of a sandwich, (say, with bacon), the guacamole needs a little more truffle. The quantities we have recommended are perfect for a guacamole that will be served as a dip."
Ingredients
- 2 avocados
- 1 tbsp truffle tapenade (or more, to taste)
- 1 tbsp truffle oil (or more, to taste)
- 1 tbsp lemon juice
- 1 spring onion (scallion), finely chopped
- 0.5 garlic clove, grated
- 1 pinch of pepper and (truffle) salt, to taste
- 2 avocados
- 1 tbsp truffle tapenade (or more, to taste)
- 1 tbsp truffle oil (or more, to taste)
- 1 tbsp lemon juice
- 1 spring onion (scallion), finely chopped
- 0.5 garlic clove, grated
- 1 pinch of pepper and (truffle) salt, to taste
- 2 avocados
- 1 tbsp truffle tapenade (or more, to taste)
- 1 tbsp truffle oil (or more, to taste)
- 1 tbsp lemon juice
- 1 spring onion (scallion), finely chopped
- 0.5 garlic clove, grated
- 1 pinch of pepper and (truffle) salt, to taste
Details
- Cuisine: Mexican-inspired
- Recipe Type: Dip
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 0 mins
- Serves: 1
Step-by-step
- Cut the avocados in half lengthwise, and remove the pit.
- Squeeze or spoon out the flesh of both avocados into a bowl. Mix all other ingredients into the avocado.
- Taste, and season with salt and pepper.
Recipe extracted from The Avocado Show by Julien Zaal and Ron Simpson (published by Pavilion Books, £11.95). Photography by The Avocado Show.
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