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What to do
1. Mash the avocado flesh in a medium-sized bowl until almost smooth but with still a few chunks in it.
2. Stir in the remaining ingredients and adjust the seasoning, to taste.
3. If not eating straight away, cover the surface of the guacamole with plastic wrap to keep oxygen from discolouring the avocado.
4. Garnish with a few pepitas and mint leaves, and drizzle over a little olive oil. Serve with tortilla chips for the perfect starter (but obviously, put this on everything!).
Recipe from Smith & Daughters: A Cookbook (that happens to be vegan) by Shannon Martinez and Mo Wyse, published by Hardie Grant Books, RRP $48.00