This guacamole dip with breadsticks is a delicious snack for sports people. It can be eaten cold, consumed on the go or as a snack in front of the TV. Perfect for vegetarians and individuals with a nut allergy. Try it and see for yourself just how tasty and full of flavour this dip is.
Serves: 2
Dietary: vegan, vegetarian, nut-free, peanut-free, egg-free, milk-free*
Contains: Gluten (breadsticks), Wheat (breadsticks)
Preparation time: 10 min
Cooking time: nil
INGREDIENTS
½ avocado, mashed
6 cherry tomatoes, quartered
1 Tbsp diced red onion
1 Tbsp lime juice
⅓ chilli pepper
6 plain breadsticks, plain*
* Always check the package for allergens
METHOD
1. Cut the avocado in half, peel the skin off, and remove the pip
2. Mash up the peeled half with a fork.
3. Mix in the lime juice to prevent the mashed avocado from browning.
4. Cut the tomatoes into eighths or chop finely.
5. Cut the chilli into thin slices and chop (or use a pinch of chilli powder).
6. Add coriander and black pepper to taste.
7. Mix the avocado, tomatoes, red onion, coriander, black pepper and chillies together.
8. Enjoy as a dip for your breadsticks.
This recipe has been donated by Sylwia Szkup, student nutritionist at ATU, Galway.
NUTRITION INFORMATION
Per serving: ½ recipe with 3 breadsticks
Total calories: 199 kcal
Fat: 8.8 g
of which saturates: 3.3 g
Carbohydrate: 23.0 g
of which sugars: 3.5 g
Fibre: 3.0 g
Protein: 4.5 g
Salt: 0.63 g
NUTRITION FACTS
• Half of this guacamole recipe provides a source of Vitamin C (contributes to maintaining the normal function of the immune system during and after intense physical exercise).
VARIATIONS
• Tortillas, corn tortilla chips or crackers can be used instead of breadsticks for this guacamole dip.
• You may also prefer to use carrot sticks, celery, cucumber and bell pepper sticks if you need something slightly lower in energy.
• Bell peppers can be used instead of chillies if you don’t like it spicy.
Checked by Kathy Lewis, Registered Nutritionist
© 2023 The Caroline Walker Trust