Pumpkin seed guacamole with corn cakes
Creamy guacamole with the crunch of toasted seeds.
Open in the appPer serving
- Calories
- 223 kcal
- Protein
- 5.7 g
- Carbohydrates
- 23.5 g
- Fat
- 13.4 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Avocado60 g
- Cherry tomatoes50 g
- Red onion10 g
- Lime juiceto taste
- Pumpkin seeds8 g
- Puffed corn cakes2
- Saltto taste
Method
- Toast the pumpkin seeds in a dry small pan over a medium heat for 2 minutes, stirring, until they puff and pop; set aside.
- Wash and finely dice the cherry tomatoes; peel and finely chop the red onion.
- In a bowl mash the avocado with a fork with the lime juice and a pinch of salt until creamy but still a bit chunky; stir in the tomatoes and onion.
- Spread the guacamole over the corn cakes and finish with the pumpkin seeds.
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