Ingredients

• ·3 ripe Hass avocados
• ·Juice of 1½ limes (about 3 tbsp)
• ·¼ small red onion, very finely diced
• ·1 small jalapeño, seeds removed and finely diced
• ·2 tbsp fresh cilantro, roughly chopped
• ·½ tsp sea salt (or to taste)
• ·Pinch of ground cumin (optional)
• — For the dippers —
• ·1 cucumber, sliced into rounds
• ·1 red bell pepper, sliced into strips
• ·1 jicama, peeled and cut into sticks (optional but excellent)

Instructions

1. 1 Halve and pit the avocados. Scoop the flesh into a bowl.
2. 2 Add the lime juice immediately — the acid slows browning and brightens the flavour.
3. 3 Use a fork to mash the avocado roughly. Aim for chunky, not smooth — texture is everything.
4. 4 Fold in the red onion, jalapeño, cilantro, salt, and cumin if using. Mix gently.
5. 5 Taste and adjust — more lime for brightness, more salt for depth.
6. 6 Arrange the veggie dippers around a bowl of the guacamole and serve immediately.