Vegan, Low Protein (PKU), Gluten Free and Dairy Free
Total Protein Count: 2 g Protein
8-10 Serves: 0.25 g Protein per serve
Guacamole! It is a side dish, a main, a snack and is ridiculously easy to make. In our house could not live without it. We make it every time we have an impromptu get-together, but more commonly when we’re just feeling a bit peckish. It boggles the mind that anyone would buy a store-bought version which is usually runny and tasteless.
Guacamole! Give it to me thick and chunky. Make it spicy or not. Packed with loads of veggies or more avocado. Either way, I’ll be licking the bowl clean!
If you accommodate for a PKU diet, you’ll be no stranger to the wonders of avocado and the way to get in just a bit of protein. (Avocados have 1 gram of protein for approximately 1/2 a hass avocado.) It is a fabulous vegetarian/vegan dish but can also accommodate any meat-lovers BBQ.
As you know, the best avocados are when they are in season. Here in Australia, it’s the peak of summer yet we are blessed to find near-perfect avocados available throughout the year. If it’s not summer where you are when you read this post, I hope you come back to it when you find avocados are more readily available.
1 whole ripe avocado (2g Protein)
1/2 red onion, finely chopped
handful of cherry tomatoes, roughly chopped (see notes)
1/2 bunch coriander / cilantro, roughly chopped
1 garlic clove, finely chopped
pinch of dried red chillies
pinch of pink Himalayan salt
Begin by chopping the onion, tomatoes, coriander and garlic. This can be done in the food processor, or if chunkier guacamole is desired, chop by hand.
Add the avocado, juice of 1 lime, red chilies and salt. Mash with fork and serve.
– If served with salsa, I do not add additional cherry tomatoes.