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Guacomole with Celery Sticks, a Rocket and Sundried Tomato Salad with Mixed Seed Sprinkle

25 min Paleo Lunch Dairy freeGluten freeLactose freeQuick & Easy
745
Calories
17g
Protein
67g
Fat
19g
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:

  • Mixed seeds - 36 g (3 tbsp)
  • Olive oil - 25 g (5 tsp)
  • Cherry tomato - 150 g (1 cup)
  • Tomato - 60 g (0.6 whole)
  • Sun-dried tomato - 15 g (1 tbsp)
  • Apple cider vinegar - 8 g (0.5 tbsp)
  • Avocado - 140 g (1 whole)
  • Coriander, chopped - 10 g (2 tbsp)
  • Rocket - 60 g (1 cup)
  • Celery stick - 180 g (3 pcs)
  • Spring onion - 30 g

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. Rince the rocket leaves, combine with the sundried tomatoes, add the oil and vinegar
  3. Put the salad, guacamole and celery on a plate, sprinkle with the mixed seeds and serve with cherry tomatoes on the side
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