- 1 small tomato
- 3 pearl onions
- 2 avocados
- 1 teaspoon Espelette pepper
- 1 lime
- 2 tablespoons olive oil
- 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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