Dip, Dip, Hooray Chunky Guacamole
Serves 2 | with Greek Style Salad Cheese and Baby Plum Tomatoes
Getting dipping with this Chunky Guacamole, topped with baby plum tomatoes and Greek style salad cheese. Pair with nachos and chillis or add to wraps, sandwiches and salads.
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.
Ingredients
125 grams
Baby Plum Tomatoes
1 unit(s)
Spring Onion
1 unit(s)
Lime
2 unit(s)
Avocado
50 grams
Greek Style Salad Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
a) Halve the baby plum tomatoes, then chop each half into 3-4 pieces.
b) Trim and thinly slice the spring onion.
c) Cut the lime into wedges.
a) Halve the avocados and remove the stones. Use a tablespoon to scoop out the flesh into a medium serving bowl. Mash with a fork. Season generously with salt and pepper.
b) Add the spring onion and tomatoes to the avocado. Stir to combine.
c) Crumble two thirds of the Greek style salad cheese into the avocado mixture and squeeze in lime juice to taste. Gently mix to combine.
a) Crumble over the remaining Greek style salad cheese.
b) Serve with any remaining lemon wedges.
Enjoy!
