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Ingredients (4 servings)
  • 1 small tomato
  • 3 pearl onions
  • 2 avocados
  • 1 teaspoon Espelette pepper
  • 1 lime
  • 2 tablespoons olive oil
  • salt
  • freshly ground black pepper


Step 1: Guacamole

Blanch and deseed the tomato, and finely dice the flesh.

Peel the onions, and dice similarly.

Halve the avocados and remove the pit. Remove all of the flesh with a small spoon, and crush with a fork.

Combine the avocado flesh, diced tomato and onion, Espelette pepper, and lime juice.

Pour in 2 tablespoons of olive oil, stirring vigorously. Add salt and freshly ground black pepper.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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