Avocado-Chili-Aioli and Guacamole with tomato

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
4 5
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 2 Egg yolk (size M)
  • 1 levelled tablespoon of mustard
  • 1 TABLESPOON Lemon juice
  • 150 ml Oil
  • 50 g Whole milk yoghurt
  • 2 Garlic cloves
  • 1 red chilli pepper
  • 2 Avocados
  • 7-10 Tbsp Salt
  • 75 g cherry tomatoes
  • 1 Shallot
  • 1/2 bunch Coriander
  • 1-2 TABLESPOONS Lime juice
  • 7-10 Tbsp Pepper

Directions

  1. 1

    For the aioli, mix egg yolks, mustard and lemon juice in a metal bowl. Stir in the oil first drop by drop, then in a thin stream until a thick, creamy mixture is formed. Stir in yoghurt.

  2. 2

    Peel the garlic, press it through a garlic press into the mayonnaise and mix.

  3. 3

    Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Cut 1 avocado in half, remove the seeds, remove the flesh from the skin and mash with a fork.

  4. 4

    Stir the chilli, except for a little to garnish, and avocado into the aioli. Season to taste with salt.

  5. 5

    For the guacamole, wash the tomatoes, grate them dry and quarter them. Peel the shallot and cut into fine cubes. Cut 1 avocado in half, remove seeds and peel the flesh. Mash the avocado flesh with a fork.

  6. 6

    Wash coriander, shake dry, pluck leaves and chop finely.

  7. 7

    Mix the coriander and tomatoes with the avocado pulp, except for a little bit for garnishing. Season guacamole with lime juice, salt and pepper. Arrange dips in small bowls. Sprinkle aioli with chilli, garnish guacamole with coriander and tomatoes.

  8. 8

    Roasted baguette bread and tortilla chips taste great with it.

Nutrition Facts

KCAL
430 kcal
CARBS
2 g
FATS
45 g
PROTEINS
3 g