May the luck of the Irish be with you tomorrow for St Patrick’s Day! And while some will be celebrating with green iced cakes, lurid green smoothies and mountains of mash, we’ll be chancing our arm with a healthier dip. Our guacamole (a sort of avocado salsa) is just the thing to dip a vegetable crudite or crispbread into and its natural green colouring will seem just as celebratory as any other festive offering. It’s great as a buffet table dish but also superb with chilli con carne as a side dish. I also like to add a spoonful to my breakfast tortilla omelette with some tomato and a sprinkling of cheese. It’s very simple to make and if kept under wrap will keep in the refrigerator for 1-2 days and far, far tastier than any shop-bought offering …
1 ripe avocado
1/2 small red onion, finely chopped
2 tomatoes, finely chopped
juice of 1/2 lime
salt and freshly ground black pepper
1 tbsp chopped coriander/cilantro
sprig coriander/cilantro to garnish
1. Peel the avocado, remove the stone and mash the flesh coarsely.
2. Add the onion, tomato, lime juice, salt and pepper to taste and the chopped coriander/cilantro, mixing well.
3. Spoon into a serving bowl and garnish with a sprig of coriander/cilantro. Cover tightly with wrap and chill until required.
WLS PORTION: 1/2-1
V suitable for Vegetarians
CALORIES PER PORTION: 78