Guacamole and tomato salsa with vegetable sticks

Name: Guacamole and tomato salsa with vegetable sticks
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Tomatoes (about 400 g); 1 (approx. 80 g) Onion; 2 (approx. 40 g) Spring onions; 7-10 Tbsp Salt; 1-2 tablespoons (10 g each) Balsamic vinegar; 7-10 Tbsp a few squirts of Tabasco; 800 g Potatoes; 1 TABLESPOON coarse salt; 1 Garlic clove; 3 Stem(s) curly parsley; 1 (approx. 300 g) Avocado; 1 tablespoon (10 g) Lemon juice; 200 Low-fat curd; 7-10 Tbsp Pepper; 250 g Celery; 1 (approx. 375 g) Cucumber; 400 g Carrots; baking paper; 7-10 Tbsp Lemon peel

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Tomatoes (about 400 g)
1 (approx. 80 g) Onion
2 (approx. 40 g) Spring onions
7-10 Tbsp Salt
1-2 tablespoons (10 g each) Balsamic vinegar
7-10 Tbsp a few squirts of Tabasco
800 g Potatoes
1 TABLESPOON coarse salt
1 Garlic clove
3 Stem(s) curly parsley
1 (approx. 300 g) Avocado
1 tablespoon (10 g) Lemon juice
200 Low-fat curd
7-10 Tbsp Pepper
250 g Celery
1 (approx. 375 g) Cucumber
400 g Carrots
baking paper
7-10 Tbsp Lemon peel

Directions

1
Tomatoes wash, clean, first in slices, then cut into small cubes. Peel and chop the onion. Leek onions clean, wash, cut into rings. Mix the prepared ingredients. Season with salt, vinegar and Tabasco, let it stand.
2
Peel and wash the potatoes and cut them into quarters or eighths lengthwise. Spread out on a baking tray lined with baking paper. Sprinkle with coarse salt. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes.
3
Turn now and then. Peel the garlic and press it through a garlic press. Wash parsley, chop coarsely. Cut avocado in half, pit and remove flesh from the skin. Puree garlic, parsley, avocado and lemon juice.
4
Mix with quark. Season with salt and pepper. Clean and wash the celery and cucumber. Peel and wash the carrots. Cut cucumber and carrots into long pieces. Season dips to taste again. Garnish guacamole with lemon peel.
5
Serve with vegetable sticks and potato wedges.