Guacamole Paulista

Ingredients

• 2avocados
• 1tomato
• 1lime
• cilantro — chopped
• onion — minced
• to tastefine sea salt

Method

1. Cut the avocados in half and remove the pits. Scoop the flesh into a medium-sized bowl. Using a fork or a potato masher, gently mash the avocado until it reaches a creamy yet slightly chunky texture. This texture will allow the flavors to blend while maintaining some bite.
2. Dice the tomato into small cubes, making sure to remove the seeds to prevent excess moisture. Finely chop a small handful of cilantro and a quarter of an onion. Add the tomato, cilantro, and onion to the mashed avocado, stirring gently to combine.
3. Cut the lime in half and squeeze its juice over the avocado mixture. Stir the juice in gradually, allowing the acid to balance the richness of the avocado. This step brightens the flavors and keeps the avocado from browning.
4. Add a generous pinch of fine sea salt to the mixture. Taste a small amount on a piece of bread to check the seasoning. Adjust the salt as needed, keeping in mind that the flavors will develop further as it rests.
5. Cover the bowl with plastic wrap, pressing it directly onto the surface of the guacamole to minimize air exposure. Let it rest in the refrigerator for about 15 minutes. This brief rest allows the flavors to meld and the guacamole to cool slightly.
6. Serve the Guacamole Paulista in a shallow dish, garnished with a few extra cilantro leaves if desired. Enjoy it as a dip with bread or as a side to your favorite Brazilian dishes, sharing it around the table as is traditional.