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Guacamole Smoothie Bowl

Guacamole Smoothie Bowl

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The combination of ingredients in this moreish bowl of goodness makes for a healthy light meal or snack.

  • Makes : 2 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 0 mins
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¼ cucumber, cut in small cubes
1 x 200 g tub Westfalia Plain Guacamole
2 handfuls baby spinach
4 tsp (20 ml) finely grated fresh ginger
¼ C (60 ml) finely chopped cashew nuts or almonds
1 tsp (5 ml) finely grated lime or lemon rind
2 tsp (10 ml) lime or lemon juice
salt and pepper to taste
125-150 ml coconut milk or plain full cream yoghurt
a small handful fresh mint and basil leaves

To serve

cucumber or avocado ribbons, made with a vegetable peeler
poppy seeds, toasted coconut shavings or extra chopped nuts
fresh basil and mint leaves
lime or lemon wedges

Place all the ingredients in a food processor and blend until smooth. Alternatively, blend in a large jar with a hand blender.

Season to taste with more salt, pepper and lime juice.

To serve

Pour the smoothie mixture into serving bowls and garnish with cucumber or avocado ribbons, poppy seeds, toasted coconut or extra nuts, if preferred. Add a few extra herbs and serve with lime or lemon wedges.

Pack for Work

Pack in a suitable container to take it to work. Keep in a small cooler box with an ice brick. Pack the chosen garnishes in individual containers to add before enjoying.

Tip: Any leftover coconut milk from a tin, can freeze well. Pour into a plastic container with a lid and freeze. To use, defrost overnight in the fridge.