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Guacomole with Celery Sticks, a Rocket and Sundried Tomato Salad and Brown Rice

40 min Lactose free Lunch Dairy freeGluten freeLactose free
695
Calories
14g
Protein
49g
Fat
51g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Olive oil - 35 ml (2.5 tbsp)
  • Cherry tomato - 85 g (5 pcs)
  • Tomato - 30 g
  • Sun-dried tomato - 10 g (1 tbsp)
  • Apple cider vinegar - 15 ml (1 tbsp)
  • Avocado - 210 g (1.5 whole)
  • Brown rice - 80 g
  • Coriander, chopped - 15 g (3 tbsp)
  • Rocket - 100 g
  • Celery stick - 180 g (3 pcs)
  • Spring onion - 45 g (3 pcs)

How to make:

  1. Put the avocado, tomato, spring onion and coriander leaves in a food processor and pulse until it resembles a smooth paste
  2. Trim the celery sticks
  3. Cook the rice in two-parts water with a pinch of salt for at least 25 minutes, or in accordance with the packet instructions
  4. Rince the rocket leaves, combine with the chopped and drained sundried tomatoes, add the oil and vinegar
  5. Put the salad, guacamole, celery and brown rice on a plate and serve
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