Spinach Guacamole with Feta, Pomegranate & Olive Crumble
Spinach Guacamole with Feta, Pomegranate & Olive Crumble
Avocados are truly a wonderful food, rich in monosaturated fats, potassium, magnesium, vits K & E, fibre and antioxidant and anti-inflammatory nutrients. They help protect against cardiovascular disease and diabetes by aiding insulin regulation and blood sugar balance. They assist weight management and enhance the body's ability to absorb fat soluble nutrients. An ideal choice for those on a low-carb or ketogenic diet.This zingy, super-quick and easy guacamole recipe is full of fresh flavours and takes only 10 minutes to toss together. The baby spinach gives the guacamole a vibrant face lift as well as bringing its own host of nutrient.Recipe developed for Natural Good Health Magazine and demonstrated live on stage @WellFest @WellFood stage Dublin 2024.
Serves:
2
Course Appetizer, Brunch, Canape, Chutney, Dinner, Dip, Lunch, Side Dish, Sides & Dips, Snack
Diet Child Friendly, Dairy Free, Diabetic Friendly, Gluten Free, Grain Free, Gut health, Ketogenic, Low Carb, Vegan, Vegetarian
Servings 2 - 4 people
Ingredients
- 50 g red onion finely diced (1 small onion)
- 30 g baby spinach finely chopped by hand
- 2 large ripe avocados stoned, flesh removed
- ¼ -1/2 clove garlic finely diced
- ½ red chilli de-seeded and finely diced
- 2 large tomatoes cut in quarters de-seeded and diced small
- 15 g fresh coriander finely chopped
- Juice of 1-2 limes
- 2 tbsp extra virgin olive oil
- Seasoning of sea salt and crushed black pepper
- Crumble
- 100 g sheep’s feta crumbled
- 2-4 tbsp pomegranate seeds
- 6 kalamata olives sliced into thin strips
Method
- In a large bowl mix together garlic, lime juice and olive oil. Add diced red onion, tomatoes, red chilli, baby spinach, coriander and seasoning. Gently fold to combine.
- Mash avocadoes roughly with a fork and add to bowl. Gently mix everything to give a rustic look.
- If serving later, sit the avocado stone in with the guacamole and store in an air-tight container, preferably glass, to stop the avocado turning brown. Chill until required.
- Just before service top guacamole with the crumble mix. Best served on the day it’s made.
Maggie's Tips
Sourcing Avocados: Ahh - the dilemma of finding the perfect, ready-to-eat avocado! A ripe, ready-to-eat avocado is slightly soft but should have no dark sunken spots or cracks. A ripe avocado will yield to very gentle finger pressure, without feeling too soft.
- Firm avocados will ripen in a paper bag or fruit basket at room temperature within a few days.
- If you have only used part of the avocado, coat the remaining flesh with lemon juice to prevent browning, caused by exposure to oxygen. Place in a sealed air-tight container.
- To keep guacamole from discolouring, place the avocado stone back into the guacamole dish Best stored in a glass container with a sealed lid.
- Bake potatoes until tender (approximately 1-1.5 hours). Remove from the oven and let cool for about 10 minutes. Transfer the potatoes to a board and cut them in half lengthwise. Scoop out most of the flesh into a bowl, being careful not to tear the skins.
- Place the potato skin shells on a baking tray. Mash the potato flesh with soured cream and season generously with salt, epper and preheat the grill.
- Fold in a spoonful of spinach guacamole into the mashed potato flesh (1 spoon per potato). Spoon the mixture back into the potato shells.
- Scatter your chosen toppings, such as grated cheese, crispy bacon bits, or toasted seeds, over the potatoes. Place under the grill until golden, about 5 minutes. Serve immediately.
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