Lime and Mint Avocado Salsa Boats

SERVES 2 | PER SERVING: 180 CALORIES | 2.7G PROTEIN | 13.5G CARBS | 14.9G FAT

This makes a great snack, light meal or a simple starter for dinner parties. The zesty lime and refreshing mint work well with the cool creaminess of ripe avocado, and it’s a fun way to enjoy one of the most perfect sources of healthy fat.

1 ripe avocado, halved and stoned

1 medium tomato, chopped

2 spring onions, chopped

1 handful of fresh mint leaves, chopped

1 handful of fresh coriander leaves, chopped

1 tbsp tamari

1 tbsp fresh lime juice

2 tsp brown rice vinegar

1 tsp smoked paprika, plus a pinch to garnish

1 tsp coriander seeds or ground coriander

½ tsp dried chilli flakes, or to taste

sea salt and freshly ground black pepper

1 Scoop the flesh out of the avocado, setting the empty half shells aside. Chop the avocado into bite-sized pieces, then place in a mixing bowl with all the remaining ingredients. Mix together well, taking care not to mash the avocado. Taste and adjust the seasoning as needed.

2 Divide the filling between the avocado shells, sprinkle with a pinch of smoked paprika and serve. Any leftovers can be stored in a covered container in the fridge for up to two days, but it’s best eaten as soon as possible so that the avocado doesn’t brown.