Chunky Guacamole
with Baby Plum Tomatoes and Greek Style Cheese
The quantities provided above are averages only.
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
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
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.
a) Cut the lime into wedges.
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.
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!
