Make your classic guacamole even more delicious and healthier with this recipe! The tiny broccoli sprouts add a nice texture to this creamy guacamole and the tomatoes add a fun mediterranean twist. So ready your chips, and dip in!
2 tbsp broccoli sprouts
1 ripe avocado (mashed)
½ tbsp sun-dried tomatoes (chopped)
1 tbsp of finely chopped red onion
1 tsp of lemon juice
freshly cracked black pepper (to taste)
salt (to taste)
Combine all ingredients in your favourite Coconut Bowls and mix thoroughly.
Serve with some nacho chips and enjoy!
You can make three batches at once if you're cooking for a party or gathering.
Maria Dokshina is a food photographer, vegan recipe developer, certified chef with years of experience on professional kitchen, currently studying Holistic nutrition.
In her Instagram blog @planty_ she shares all things wholesome plant based food inspiring others to eat a healthier more natural diet. Her ebook “Planty in Italy” featuring authentic Italian cuisine made vegan has landed in the hands of 300+ thousands of people throughout the vegan community.