Avocados are native to Mexico which explains the connection between Mexican cooking and guacamole. I just love their creamy, smooth texture and nutty flavour.
2 spring onions
• Wash and dry the spring onions, parsley and dill. Slice the spring onions and chop the herbs. Put them in a mixing bowl.
• Prepare salad dressing by mixing olive oil, lemon juice, salt and pepper. Set aside.
• Place avocado on cutting board. Insert knife into stem end; slice into halves lengthwise to the pit, turning avocado while slicing. Remove knife blade; twist both halves to pull apart. Slice the inside of the avocado halves into sections. Don’t worry if you cut right through the peel. Use your fingers to separate the avocado segments from the peel.
• Add avocado slices to the mixing bowl. Mix well and serve.