Italian Guacamole

Name: Italian Guacamole
Yield: 4 servings
Cuisine: Italian
Ingredients: Juice of 1 lemon; Scant teaspoon salt; 1 clove garlic, peeled and minced; 3 small or 2 medium ripe avocados; 1 cup (loosely packed) basil leaves, chopped; ¼ cup finely chopped scallions; Sourdough bread, sliced and toasted; 1 to 2 heads Belgian endive, leaves separated; 1 to 2 bulbs fennel, trimmed and in strips; 2 cups sugar snaps, topped and tailed

By Nigella Lawson

Published May 13, 2003

Total Time: 10 minutes
Rating: 4(24)
Comments: Read comments

Featured in: AT MY TABLE; A Carnivore Finds Joy, Meatlessly

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Ingredients

Yield:4 servings

FOR THE GUACAMOLE

Juice of 1 lemon
Scant teaspoon salt
1 clove garlic, peeled and minced
3 small or 2 medium ripe avocados
1 cup (loosely packed) basil leaves, chopped
¼ cup finely chopped scallions

FOR SERVING

Sourdough bread, sliced and toasted
1 to 2 heads Belgian endive, leaves separated
1 to 2 bulbs fennel, trimmed and in strips
2 cups sugar snaps, topped and tailed

Ingredient Substitution Guide

Preparation

Step 1
In a medium bowl, stir together lemon juice, salt and garlic. Halve avocados lengthwise and discard pits and peels. Add flesh to bowl and mash coarsely with a fork.
Step 2
Reserve some basil for garnishing, and add remainder to bowl. Add scallions and mix gently with a fork.
Step 3
Transfer to a serving dish and garnish with reserved basil. Serve immediately with toasted bread, endive leaves, fennel, sugar snaps or any other crudités.