Cinco de Mayo is tomorrow and I will be celebrating with this fresh guacamole on the beach! Whether you are near the beach or not, this recipe will certainly put you in a festive mood served alongside your favourite chips and salsa or serve it along with my Vegan White Bean Chilli and Easy Cashew Sour Cream!

Yield: approximately 3 cups

Prep time: 5 minutes

Ingredients:

1 small red onion

1 jalapeno or red chilli (optional)

1 large handful of cilantro

8 ripe cherry tomatoes

3 limes (more if you prefer a stronger lime flavour)

3 large ripe avocados

sea salt to taste

Method:

1. Finely dice red onion and pepper and set aside.
2. Next chop the tomatoes and the cilantro – finely dice cilantro stems, roughly chop leaves and set aside.
3. Cut avocados in half, destone and scoop out flesh into a medium size mixing bowl. Mash avocado with a fork to desired consistency – I prefer mine a little chunky.
4. Juice the limes over the mashed avocado and mix with fork to incorporate. Add red onion, pepper, tomatoes and cilantro and mix again. Add salt to taste.
5. Serve immediately.