Mexican-style guacamole gets a pitch-perfect makeover.
Cook: 15 Mins
Serves: 6
Price: £0.35 per serving
Nutritional Information
Each 153 serving contains
Energy
1273kj
199kcal
1273kj
199kcal
10%
Fat
17.3g
17.3g
Med
25%
25%
Saturates
4.7g
4.7g
Med
24%
24%
Sugars
3.8g
3.8g
Low
4%
4%
Salt
0.05g
0.05g
Low
1%
1%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
832kj/199kcal
Typical energy values per 100g:
832kj/199kcal
Ingredients
1 red onion, chopped
2-3 garlic cloves, crushed
5 cherry tomatoes, roughly chopped
1 small red chilli, deseeded and chopped (optional)
3 ripe avocados, peeled and destoned
1 lime, zest and juice
Small handful of coriander leaves, roughly chopped
2tsp extra-virgin olive oil
6tbsp Asda Reduced Fat Soured Cream
Crudités to serve – try baby peppers, celery sticks and carrot batons
Method
1
Put the red onion, garlic, tomatoes and chilli, if using, into a bowl and add the avocado flesh. Add the lime zest and juice.
2
Scatter over the coriander and use a whisk to gently mash everything together. Stir the oil through the mixture.
3
Transfer to a rectangular baking dish, cover, then chill until needed.
4
When ready to serve, put the soured cream into a food or freezer bag, then snip off the pointy tip to create a piping bag. Use the soured cream to mark lines on your guac football pitch. Serve with the crudités for dipping.
5
Cook’s tip: The guacamole can be made up to half a day ahead – but don’t add the soured cream until just before serving.
6
Leftovers tip: Coriander is great sprinkled over curry or a warming winter soup – or blitz instead of basil for a twist on pesto.