Ninja And Chunky Guacamole Recipes

CHUNKY GUACAMOLE

Steps:

• Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

NINJA AND CHUNKY GUACAMOLE

Steps:

• Cut avocados in half by inserting a knife down the center until it touches the pit, them carefully rotating the avocado until it is sliced through on all sides. Separate the two halves, remove the pit and discard. Use a spoon to scoop the meat out, tracing along the inner skin of the avocado.
• Place all other ingredients in the MIni Master Prep Bowl, onion first and cilantro last. Top with the peeled avocado. Secure the Bowl's rtop and pulse 2-3 times for chunky guacamole. Pulse a few times more for smoother guacamole dip.
• Salt and pepper to taste and serve with tortilla chips or alongside fajitas and burritos.
• BOB'S TIPS: The lime juice in this recipe will keep the avocado from turning brown. To keep the guacamole as green as it can be, you may wnt to drizzle some of the lime juice straight onto the avocado immediately after cutting.

EVA'S CHUNKY GUACAMOLE

Steps:

• In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt, to taste. Stir gently until well combined. Transfer to a serving bowl and serve.

CHUNKY GUACAMOLE

Steps:

• In large bowl, coarsely mash avocados, lime juice, salt and ground red pepper using pastry blender or fork.
• Reserve 2 tablespoons chopped tomato for garnish. Stir remaining tomato, garlic and onion into avocado mixture. Spoon into serving bowl. Sprinkle top with reserved 2 tablespoons tomato and the cilantro. Serve with tortilla chips.

BEST EVER CHUNKY GUACAMOLE

Steps:

• Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.
• Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
• Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.
• Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.