salads & side dishes

Ingredients

	1 medium onion, halved, roughly chopped
	1 clove garlic, crushed
	1 tsp (s) fresh ginger, finely grated
	1 medium fresh avocado, chopped
	2 tbs (s) skim plain yoghurt
	2 tsp (s) lemon rind, (or lime rind), finely grated
	2 tbs (s) fresh lemon juice, (or lime juice)
	2 tbs (s) fresh coriander, chopped
	1/2 tsp (s) ground coriander seed
	1/2 tsp (s) chilli powder
	1 tsp (s) cumin seed, (ground)
	1 medium tomato, deseeded, finely chopped

Instructions

• Place the onion, garlic and ginger in a food processor and blend until finely chopped. Add the avocado, yoghurt, lemon rind, juice, herbs and spices. Process until smooth.
  
  
• Stir tomato into the mixture. Season to taste with salt and pepper. For a bit of spice, add a dash of chilli sauce.
  
  
• Transfer to serving bowl, cover tightly with cling wrap and refrigerate for at least 30 minutes. Serve, on a large plate, surrounded by fresh, crisp veggies, such as carrots, capsicum and cherry tomatoes.

Notes

• Guacamole is delicious in sandwiches, wraps or on toast for a savoury breakfast. Any leftovers can be stored in the fridge in an airtight container for 1-2 days.