If you can have too much of a good thing, then guacamole is guilty of luring us in its direction every time an avocado in the fruit bowl feels softly yielding and ripe. This is a variation on that theme, but with Asian tones it slots neatly into any line-up of curries and spicy ensembles, as well as being lovely to eat with crudités. Some finely sliced baby courgettes scattered over will add some extra crunch.
- juice of 1/2-1 lime
- flesh of 2 avocados (approx. 200g)
- 1 heaped tablespoon coconut yogurt
- 1/2 teaspoon ground cumin
- 1 spring onion, trimmed and sliced
- small handful of coriander, plus a little extra, chopped, to serve
- sea salt
- cayenne pepper
Adding the juice of just 1/2 lime, whizz all the ingredients to a smooth purée in a food processor. Taste for seasoning and add a little more lime, if necessary. Transfer to a serving bowl, dust with a little more cayenne pepper and scatter over a little extra chopped coriander. Cover and chill until required. It should keep well for up to a day.
115 energy kcal
0.8 carbohydrate g
0.6 sugars g
1.3 protein g
11.3 fat g
3.3 saturated fat g
trace salt g
Also from Low Carb Express:
Reprinted from Low Carb Express: Cut the Carbs with 130 Deliciously Healthy Recipes by Annie Bell, published by Kyle Books, 2018.