Give your guacamole a fresh, nutty flavour and the added goodness of Sunflower Microgreens which are high in iron. This guacamole recipe is easy to adapt to what you have in the pantry and quick to make for an easy weekend lunch or when unexpected visitors arrive.
Juice of ½ lime
Pinch of salt
2/3 cup roughly chopped sunflower shoots
60gm finely chopped red onion
1-2 cloves garlic, minced
½ spicy jalapeno finely chopped (optional)
Place the avocado, lime juice and salt into a bowl and mash until smooth with some chunkiness. Stir through the sunflower shoots, red onion and jalapeno (if using).
Use it as a traditional dip or spread it on your favourite sourdough. Top with fried eggs, smoked salmon or roast chicken leftovers.
Stored in the fridge it will last 2 – 3 days (if you can help yourself)!