Is it possible to eat guac dip without falling off the healthy food wagon? It is with this healthy spinach guacamole recipe from Maggie Lynch
Avocados are a real favourite of mine. This refreshingly tasty guacamole makes for a simple light lunch or supper. Serve it as one of your anti-pasti dishes together with a selection of olives, vegetable crudities, sun-kissed tomatoes, wholemeal pitta, hummus, and a selection of cold meats or fish.
You will need:
1 small red onion, finely diced
30g baby spinach, finely chopped by hand or in a food processor
2 ripe avocados, stoned, flesh removed, roughly mashed with a fork
¼-½ clove garlic, finely diced
½ red chilli, deseeded and finely diced
2 large tomatoes, deseeded and diced small
15g coriander, finely chopped
Juice of 1-2 limes
2 tbsp extra virgin olive oil
1 tbsp Udo’s Oil
Seasoning of sea salt and freshly ground pepper
Place all ingredients in a bowl and season. Gently mix everything together to give a rustic look. If not serving right away, sit the avocado stone in with the guacamole and cover with cling film to stop the avocado going brown. Chill until required.
Maggie’s top tip
Serve alongside chickpea stew, with some sour cream or natural yoghurt.