Spinach Guacamole with Feta, Pomegranate & Olive Crumble

Name: Spinach Guacamole with Feta, Pomegranate & Olive Crumble
Prep time: 10 min
Total time: 10 min
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)

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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:

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

Prep Time 10

Total Time 10

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.

Serving Ideas:

Classic Dip: Serve with crudities and wholemeal pitta crisps.

In Tacos or Wraps: Use the spinach guacamole as a filling for tacos, burritos, or wraps (wholemeal). Spread a generous layer of guacamole on a tortilla, then add your choice of protein (such as grilled chicken, prawns, or tofu), veggies, cheese, and any other toppings you like.

As a Burger Topping: Upgrade your burgers by adding a dollop of the spinach guacamole on top. It adds creaminess and a burst of flavour that pairs well with beef, lamb, chicken, turkey, or veggie burgers.

Steak Topper: Fantastic served on top of char-grilled steak with a giant green salad and potato wedges.

Cajun/Blackened Chicken or Salmon: A match made in heaven! Serve as described above with a generous green salad and spicy potato wedges. These flavours are also fantastic wrapped in wholemeal tortilla wraps or between 2 slices of sour-dough.

Quesadillas: Spread the spinach guacamole on a wholemeal tortilla, top with grated cheese, thinly sliced tomato and some extra spinach. Place another wholemeal tortilla on top to form a sandwich. Cook the quesadilla on a dry pan until the cheese is melted and the tortillas are crispy. Cut into wedges and serve with salsa and sour cream for dipping.

On Toast: Spread the spinach guacamole on toasted sourdough and top with additional ingredients like sliced tomatoes, crumbled feta cheese, poached eggs, or smoked salmon for a delicious and nutritious breakfast, brunch, lunch, supper or snack option.

Sushi Rolls: Start by spreading a thin layer of cooked sushi rice onto a sheet of nori (seaweed). Add a line of spinach guacamole on top of the rice. Roll tightly using a sushi mat, slice into pieces, and serve with soy sauce and pickled ginger.

Topping on Chilli Con Carne: Serve a bowl of your favourite chili topped with a generous spoonful of the spinach guacamole, sour cream, shredded cheese, and chopped green onions. The creamy texture of the guacamole complements the hearty flavours of the chili perfectly.

Salad Dressing: Thin out the spinach guacamole with some lime juice or olive oil to create a creamy salad dressing. Drizzle it over mixed greens or use it as a dressing for a Southwestern-style salad with black beans, corn, tomatoes, and grilled chicken.

Lunch box filler: Serve in a lunchbox with some crudities and wholemeal potato chips.

Stuffed Baked Potatoes:

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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Spinach Guacamole with Feta, Pomegranate & Olive Crumble