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Frankenstein Guacamole Board

Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Makes 1 board, serves 8 to 10

Ingredients

  • 3 ripe Hass avocados halved and pitted
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon garlic powder
  • 2 grape tomatoes for eyes
  • 1 small strip of red bell pepper about 3 cm x 1 cm, for the mouth
  • 1 thin slice of kiwi cut into a jagged strip, for hair
  • 200 g tortilla chips
  • 150 g cucumber sliced into coins
  • 100 g orange or yellow bell pepper sliced into strips

Instructions

  • Scoop avocado flesh into a bowl. Add lime juice, salt and garlic powder, then mash with a fork until mostly smooth with a few small chunks remaining. Taste and add more salt if needed.
  • Transfer the guacamole to a square white ramekin or small bowl (about 10 x 10 cm), smoothing the top flat.
  • Press two grape tomatoes into the upper third of the guacamole as the eyes.
  • Press the red pepper strip below the tomatoes in a slight curve to form the mouth.
  • Lay the jagged kiwi strip across the very top of the guacamole to suggest bolted, messy hair.
  • Set the ramekin on a large dark board and surround it with clusters of tortilla chips, cucumber coins and pepper strips.
  • Serve within 30 minutes, or cover guacamole surface directly with cling film and refrigerate for up to 2 hours.