40min min


40min persons




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  • 2 avocados
  • 40gr onion
  • 80gr tomato
  • 1 serrano chilli pepper (or a preserved jalapeño chilli pepper)
  • ½ lime or lemon
  • Fresh coriander leaves
  • Salt
  • 5gr mushrooms
  • Borges Fruity Olive Oil

Step by step

  1. Step 1

    Finely chop the onion and mushrooms. Do the same with the tomatoes, removing the seeds and the skin. Chop half teaspoon of coriander (two much of it would add too much flavour). Chop a teaspoon of chilli very finely, we may add some more later if needed. Peel the avocados, place the pulp in a bowl and make a purée with it using a fork. Add some lemon juice, all the ingredients we have prepared and a pinch of salt.
    Mix it thoroughly and add salt, chilli or coriander to taste. To finish, add a hint of Borges Fruity Olive Oil.

  2. Borges aromatic oil with lemon rind provides a close and fresh touch to this dish. The mushrooms give it texture and Mediterranean flavour. By mixing olive oil with lemon we increase its antitoxic role, which protect the liver neutralising the toxins and making its elimination easier.

    Chef: Josep Maria Luque ·

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