THIS RECIPE USES
ORIGINAL RYE CRISPBREAD
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Recipe by Ryvita
Energy (kj)
2320
496
Energy (kcal)
554
118.5
Fat
32.2
6.9
of which Saturates
7
4.9
Carbohydrates
40.3
8.6
of which Sugars
7.3
1.6
Fibre
24.9
5.3
Protein
13.4
2.9
Sodium
480mg
100mg
PER 100G
PER SERVING
INGREDIENTS
1/2 large (160g) ripe avocado
1 teaspoon finely chopped pickled jalapeno chillies
1/2 tablespoon lime juice
1 tablespoon olive oil
1 baby (100g) cos lettuce, trimmed
1/3 cup (80g) canned corn kernels
1/3 cup (80g) drained red kidney beans
2 Ryvita Multigrain crispbreads, broken into pieces
1 lime, cut into wedges
1/2 red chilli, sliced finely
METHOD
- Put the flesh of the avocado, chillies, lime juice and olive oil into a small food processor or blender and blitz to a puree. Season to taste with sea-salt and freshly ground black pepper.
- Arrange the leaves of the cos lettuce in a wide bowl and top with the corn, beans, crispbread pieces and dollops of the avocado dip.
- Serve with lime wedges and a scatter of sliced chilli.
- (If you do not have a food processor or blender, you can dice the avocado and mash with the chillies, juice and oil.)