Finding plant-based tapas can be quite difficult. I know that I always struggle when we go out to a spanish restaurant. One thing I do always order: guacamole. Being a big fan of avocado it stands to reason. Whenever I have one too many ripe avocados at home, I make a batch of guacamole, giving it different twists and flavors. I will have it as a dip for vegetable sticks, on wraps or as a dressing on vegetable noodles and salad.
I call this chunky guacamole, as it’s not entirely smooth, but you can still taste and see the different components. Tomato plays a big role here, it adds a perfect lightness to the guacamole (it’s also responsible for the brighter color). Oh and make sure to share this dip with everyone who’ll be (literally) close to you. Garlic alarm!
- Prep Time:
- 2 avocados
- 1 larger tomato
- handful of parsley
- 1/2 clove of garlic
- 1 small onion
- juice of 1 lemon
- handful of sunflower seeds
- salt & pepper
1. In a bowl mix the peeled avocado and tomato and mash with a fork. (In case that your tomato is too solid to mash, you can blend it with an immersion blender for a short amount of time.)
2. Cut the onion in small cubes, and either cut the garlic in super small pieces or use a garlic press; add both and the juice of the lemon to the mix.
3. Rinse the parsley and generously chop it, combining it with the guacamole.
4. In a small pan roast the sunflower seeds on medium heat until they are crispy, but not burned. Add two thirds of the seeds to your freshly made guacamole and use the rest to garnish. Spice the guacamole with enough salt and pepper.