Holy Guacamole! *avocado emoji here*

Those of you who know me well know that my favourite green food on the planet is the humble avocado. I mean look at it...

You were expecting an actual avocado weren't you. LOL gotcha.

Anyway so yeah. Avocados. Man, I love them. And they're good for you!

Avocados are a great source of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They also provide lutein, beta-carotene, and omega-3 fatty acids. (No I did not just Google this. Okay fine you caught me, I Googled it.)

But they really are good for you. I'm not lying. Honest.

And what I love about them is that when you SMASH avocados, they taste even better than ACTUAL avocados. And do you know what tastes even better than smashed avocados? Proper. Guac.

Yesterday Josie and I decided to make fajitas. Exhibit A. So I figured I'd share the recipe for my own homemade Guacamole.

When Josie mentioned fajitas, the first thing that came to mind was Guac. And as we ALWAYS buy the potted Guac, I figured I'd try my hand at making the proper stuff this time because, as much as we love the Tescos own... there's definitely something nice about homemade.

So... is everyone noting this down? Well, put the pencils down... It's all on here.

Step ONE: WASH YOUR HANDS (not just because of the current climate but you should always do it anyway before cooking...)

Step TWO: DRY YOUR - okay, I'll stop.

Now, depending on the number of people you're cooking for you, you typically need one avocado per person. For this recipe I used one MASSIVE avocado and then a tiny one, so we basically used 2 normal sized ones.

REAL Step TWO: cut avocado in half and take out the stone. Exhibit B.

Step THREE: Once cut like the above, leave them for a second because I forgot to mention the tomatoes.

Step FOUR: You can use either cherry tomatoes or a beef tomato (we used cherry tomatoes) and cut them into quarters. Once you've cut as much and as many as you like, get a potato masher (or your fist, whichever's easiest) and pulverise them. Until they look kinda like this. Exhibit C.

Step FIVE: Once you've mashed them, stick them in a bowl and then pull back the avocados. You should have already cut them, so get a spoon and spoon them out into the same bowl as the tomatoes and start smushing them.

Step SIX: Don't mix the two together quite yet (if you can) until all the slices of avocado are smushed, once they are, mix to your heart's content.

Step SEVEN: Next go back into your fridge and grab a red onion. Again, depending on how many people there are and how much you like your breath tasting strongly of onion, use as little or as much as you want. Here we used half an onion.

Step EIGHT: Cut the onion into small pieces (like tiny cubes same as Exhibit D) and drop it into the mixture.

Step NINE: NOW start smushing... making sure you get all of the tomatoes and onions mixed in really well with the avocado. If you want to add a little lemon (or lime) and some garlic, you can. Hell, add what you want. Josie adds chillies to hers and it's LOVELY.

Step TEN: Step back and marvel (and take loads of photos for Instagram - Exhibit E) at your work, maybe give it a quick taste.

Step ELEVEN: Clean up. Because we all know cleaning up after dinner isn't going to happen.

So there's my guac.

I've been accused quite a lot of eating beige food (and there isn't a problem with that because beige food is unbelievably tasty) but here you have three different colours, and all in the same delicious package.

Get guacking people! Until next time!