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Californian guacamole


  • 450g/16oz avocado

  • 150g/5¼oz chilled goat's cheese, finely crumbled

  • medium bunch of coriander, chopped

  • 2 tbsp toasted pistachio nuts, chopped

  • ¼ tsp red chilli flakes, chopped

  • 2 large cloves garlic, finely chopped

Preparation method

  1. Guacamole is best made as close to serving as possible, so when you are nearly ready to eat, coarsely mash but do not purée the avocado flesh.

  2. Fold in the remaining ingredients and serve.

  3. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

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