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Chunky Guacamole

with Baby Plum Tomatoes and Greek Style Cheese

Allergens:
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time5 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Avocado

125 grams

Baby Plum Tomatoes

1 unit(s)

Lime

50 grams

Greek Style Salad Cheese

(Contains Milk)

1 unit(s)

Spring Onion

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Nutritional information

Energy (kJ)1522 kJ
Energy (kcal)364 kcal
Fat34.6 g
of which saturates9.7 g
Carbohydrate5.5 g
of which sugars3.4 g
Protein7.5 g
Salt0.59 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Knife
•Fork
•Medium Bowl

Instructions

1

a) Halve the baby plum tomatoes, then chop each half into 3-4 pieces.

b) Trim and thinly slice the spring onion.

a) Cut the lime into wedges.

2

a) Halve the avocados and remove the stone. Use a tablespoon to scoop out the flesh into a medium bowl. Mash with a fork. Season generously with salt and pepper.

b) Add the spring onion and tomatoes to the avocado. Mix to combine.

3

a) Crumble two thirds of the Greek style salad cheese into the avocado mixture and add the juice of the lime to taste.

b) Pop the guacamole into your serving bowl and crumble over the remaining Greek style cheese to finish.

Enjoy!

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