- 3 ripe avocados
- Half of a white onion, small diced
- 1 bunch cilantro
- 1 Tbsp fresh cracked black pepper
- 2 Tbsp apple cider vinegar
- 2 to 3 generous pinches of Birch Smoked Salt
Slice the avocados in half, removing the pit and scooping the meat into a bowl. Mash to your preferred consistency using a potato masher or fork.
Finely chop the onions and add to the bowl. Then, chop the coriander (including the stems) and add to the mix. Crack the black pepper into the bowl as well, and then add the apple cider vinegar. We use vinegar for two reasons. One, the vinegar will give a different acidity to your guacamole than limes - a bit sweeter and less astringent. And two, the quality of limes that we can get in Iceland is not always the best - the vinegar removes that variable.
Mix everything together and let sit at least 10 minutes before eating so the flavors can meld and express. This recipe is best enjoyed with a salt-rimmed beverage of your choice!
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