Blog Meal Plan Guacomole with Celery Sticks and a Butter-Bean, Rocket and Sundried Tomato Salad Guacomole with Celery Sticks and a Butter-Bean, Rocket and Sundried Tomato Salad

Guacomole with Celery Sticks and a Butter-Bean, Rocket and Sundried Tomato Salad

30 min Mediterranean Lunch Dairy freeGluten freeLactose free
621
Calories
21g
Protein
43g
Fat
39g
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 - 20 ml (1.5 tbsp)
  • Salt and pepper - 0.3 g (1 pinch)
  • Tomato - 30 g (0.3 whole)
  • Sun-dried tomato - 20 g
  • Apple cider vinegar - 7 ml (0.5 tbsp)
  • Avocado - 70 g (0.5 whole)
  • Green beans - 120 g
  • Rocket - 60 g (1 cup)
  • Celery stick - 180 g (3 pcs)
  • Spring onion - 15 g (1 pcs)
  • Coriander leaf - 5 g (1 tbsp)
  • Butter beans, drained - 240 g (1 cup)

How to make:

  1. For the guacamole: Put the avocado, tomato, spring onion and coriander leaves in a food processor and pulse until it resembles a smooth paste. Put it into a small bowl. Trim the celery sticks to serve with the guacomole
  2. For the salad: Trim the green beans, then blanch in boiling water for approximately 4 minutes
  3. Rinse the rocket leaves and place on a serving plate topped with the green beans, drained and chopped sundried tomatoes and the butter beans
  4. In a small bowl combine the salad dressing ingredients and pour over the salad. Serve

More recipes for you