Mashed avocado with lime juice and Belgian endive.
A different presentation of the Mexican classic «guacamole».
|1/4 cup||capers, chopped||40 g|
|4||green onions/scallions, chopped|
|1/4 cup||lime juice, freshly squeezed||2 limes|
|1||Belgian endive (Witloof)||150 g|
|2 tbsp||chives, fresh, chopped [optional]||6 g|
|2 tbsp||fresh cilantro, chopped [optional]||4 g|
|ground pepper to taste [optional]|
- Cut the avocados in half, twist out the pit, spoon out the flesh, then put it in a bowl and mash it. Mince the capers, chives (optional), and green onions then add them to the bowl. Combine well, then pour in the lime juice. Add salt and pepper to taste.
- Portion out the purée onto the individual serving plates. Put it in the center of the plates, and arrange the Belgian endive leaves around the purée, alternating with tomato segments.
- Garnish with chopped cilantro leaves. Serve immediately.
If not used within 1 h, the mashed avocado must be covered very well with plastic wrap to avoid discolouration and chilled in the refrigerator.
Nutrition Facts Table
per 1 Serving (190g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2 ¼||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Trans Fat
- Low :
- Saturated Fat
- Source of :
- Copper, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
- Good source of :
- Vitamin A, Vitamin C, Vitamin E
- Excellent source of :
- Fibre, Folacin, Potassium, Vitamin K
- Diet-related health claims :