Super-green matcha green tea-enhanced guacamole - traditional recipe, but with a superfood twist.
Use a sharp knife to slice the avocados all the way around from stem end to bulbous end. Twist to separate the two halves. Carefully embed the knife into the pit and twist to remove the pit. Scoop out the soft green avocado flesh and pop into a bowl or onto a chopping board; discard the skin and pit.
Mash the avocado with a fork or potato masher then add the remaining ingredients. If you are using a chopping board, mash the avo on the board and scrape into a mixing bowl. If your avocados aren't perfectly ripe, this is often the easiest option to keep the firmer avo from slipping around in a bowl.
Mix well and adjust the taste to your liking. Sometimes a squeeze of lemon - yes, with the lime already in - is a magic ingredient. It really depends on the avocado though.
The ripest avocados are ones that give slightly under pressure and where colour underneath the stem "nub" is beige rather than green.
Feel free to use either "ceremonial" or "culinary" (or if it's not branded as ceremonial) matcha tea. Ceremonial is a higher grade with a more delicate flavour, and is usually a deeper green. But the cheaper culinary type is perfect for this recipe, so if you have it and think it is too bitter to drink, try it in this recipe.