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THAI GUACAMOLE

October 30, 2017
A delicious spin on the classic side dish and snack, infused with subtle Asian flavours.

We created this twist on the smashed avo classic to top our prawn tacos but it works great alone as a dip or side to a salad or stir fry too.

THAI GUACAMOLE

  • Nutritional Breakdown: whole recipe

    (g)

  • Calories: 189 (378)
  • Carbs: 41
  • Fat: 46
  • Protein: 9
  • Sodium: 2274
  • Sugar: 7
  • Makes 1 bowl

INGREDIENTS

  • 1 small red onion, diced
  • 3 tbsp Thai basil, chopped
  • 2 ripe avocados
  • ½ tsp sea salt
  • 1 red chilli, finely chopped (with or without seeds depending on how much heat you like)
  • 1 lime, juiced
  • 1 tbsp fish sauce
  • 1 handful fresh coriander, picked

METHOD

  • 1. Slice the avocados in half and spoon out the flesh into a bowl. Using a fork, mash the avocado until no large chunks remain.
  • 2. Add the remaining ingredients and mix well to combine.
  • 3. Serve immediately or cover the bowl with cling wrap making sure to press firmly onto guacamole and refrigerate for up to 2 days.
 

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