Vitamin E Rich Guacamole

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

3 ripe avocados
1 small clove garlic
15g chopped onions
1/8 tsp. cayenne (use more if you like more ‘bite')
Juice of 1 lime
1 tbsp. coriander
2 tomatoes, chopped finely

Instructions

Cut the avocados in half, remove the pits and scoop the flesh into a food processor. Add remaining ingredients, except the tomatoes, and process until smooth. Transfer to a covered container and stir in the tomatoes. Chill and use immediately. If there is any leftover, to prevent darkening, coat top with a thin layer of oil. For a chunkier version, mash the avocado with a fork and finely chop the onions and garlic; mix in with remaining ingredients.  Serve with lightly toasted sourdough bread for a nourishing snack or breakfast or as a baked sweet potato filling for an easy lunch.

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