Super soul food guacamole

By: Paul Wilson
From: Taqueria
Serves: 8
Photographer: Chris Middleton

Thankfully, superfoods are no longer exclusively the domain of fabulous gym enthusiasts and supermodels as we are all learning that a balanced diet is the key to a healthy and rewarding lifestyle. We all now know avocados, packed as they are full of vitamins, good fatty omega-3s and fibre, are one of the healthiest foods available to us, and this famous Mexican fruit doesn’t have to be smothered with cheesy sauces or stuffed into fried tortillas to taste great. Instead, continue nature’s good work by adding lovely raw seasonal vegetables and feel-good, delicious toppings from your local healthfood store. The tomatillo verde is a delicious healthy dipping sauce to serve over the guacamole or on the side.

Ingredients

Quantity	Ingredient
500g	ripe hass avocados
2 tablespoons	avocado oil
2	limes, juiced
2 teaspoons	ground cumin
1/2 teaspoon	ground allspice
1 teaspoon	sea salt
250g	cherry tomatoes
2	red onions, finely chopped
1	jalapeno, finely chopped
1 bunch	coriander leaves, chopped
200ml	Tomatillo verde

Topping

Quantity	Ingredient
50g	pepitas
50g	sunflower seeds
50g	chia seeds
150g	mixed nuts such as walnuts, almonds, macadamias or cashew nuts
	sea salt, to taste
50g	desiccated coconut
50g	goji berries
2	jicamas, (see Latin Larder)
or 1	daikon
100g	mixed shaved vegetables, such as breakfast radish, baby carrots or zucchini
100g	baby spinach or baby kale leaves
	coriander leaves, to garnish

Method

Preheat the oven to 180°C.
Cut the avocados in half lengthways and remove the stones. Scoop out the flesh using a large spoon and add to a mixing bowl, then begin to crush with a large fork, adding the avocado oil and lime juice as required. Season with the cumin, allspice and salt to taste.
Carefully stir the tomatoes, onion, jalapeño and coriander into the guacamole, taking care not to over-mix. Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavours to mingle.
For the toppings, arrange the nuts and seeds on two baking trays. Season lightly with salt and spray with sunflower oil. Bake for 8–10 minutes, then add the coconut and goji berries and bake for a further minute until lightly golden. Remove from the oven and leave to cool.
Using a mandoline, shave the jicamas, radish, carrot and zucchini into long strips.
To serve, transfer the guacamole to a large attractive dish, top with the shaved vegetables and spinach leaves and scatter over a handful of the toasted seed and nut mix. Drizzle over the tomatillo verde, sprinkle with coriander leaves and serve with your favourite raw vegetables or baked corn chips for dipping.