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Guacamole With Crudites

Healthycooking's picture
Ingredients
  Frozen peas 12 Ounce, Defrosted (350 Gram, 2 1/4 Cups)
  Garlic 1 Clove (5 gm), crushed
  Spring onion 2 , chopped
  Finely grated lime rind 5 Milliliter (1 Teaspoon)
  Lime 1 , juiced
  Ground cumin 2 1⁄2 Milliliter (1/2 Teaspoon)
  Tabasco sauce 1 Dash
  Reduced fat mayonnaise 15 Milliliter (1 Tablespoon)
  Chopped fresh coriander/Chopped fresh parsley 30 Milliliter (2 Tablespoon)
  Salt To Taste
  Black pepper To Taste
  Paprika 1 Pinch (For Garnish)
  Lime slices 4 (For Garnish)
For the crudites
  Baby carrots 6
  Celery sticks 2
  Eating apple 1 (Red Skinned)
  Pear 1
  Lemon juice/Lime juice 15 Milliliter (1 Tablespoon)
  Baby sweetcorn 6
Directions

1. Put the peas, garlic clove, spring onions, lime rind and juice, cumin, Tabasco sauce, mayonnaise and salt and black pepper into a food processor or a blender for a few minutes and process until smooth.
2. Add the chopped coriander or parsley and process for a few more seconds. Spoon into a serving bowl, cover with clear film and chill in the fridge for 30 minutes, to let the flavours develop fully.
3. For the crudites, trim and peel the carrots. Halve the celery sticks lengthways and trim into sticks, the same length as the carrots. Quarter, core and thickly slice the apple and pear, then dip into the lemon or lime juice. Arrange with the baby sweetcorn on a platter.
4. Sprinkle the paprika over the guacamole and garnish with twisted lime slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Party, Healthy
Preparation Time: 
20 Minutes
Servings: 
4

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