4 Reed Avocados
1⁄2 red onion
200g canned corn (in spring water, no added salt)
Juice & zest of 1 lime
3 tbsp pumpkin seed
2 tbsp sesame seed
Handful of coriander
Salt & pepper to taste
1 tsp olive oil
Firstly, chop the veggies; Dice the tomato & remove watery seed. Finely chop the red onion & coriander. Drain corn & set aside.
Halve avocados - Remove the seed & skin and add to a large bowl. Lightly mash avocado with a fork, making sure to leave it chunky. Add lime zest/juice, olive oil, salt & pepper. Stir again.
Add chopped veg, corn and seeds to the bowl and stir through. Making sure to leave it CHUNKY. Garnish with sesame seed & coriander.
I served this at a Mexican potluck dinner. We enjoyed it with corn chips & in our tacos. Oh & Corona was there too.
If you recreate our Jazzy Guac recipe, be sure to mention us on social media @the.avo.tree. Or, get creative with your guac & let us know your success stories!
Brought to you by,
REAL RAD FOOD X THE AVO TREE