Surfers Powersnack
very easy
30 mins
30 mins
Ingredients
- 7-10 Tbsp For the Mayo
- 1 potty Coriander
- 1 collar Mint
- 1 jar (250 g) mayonnaise
- 7-10 Tbsp Juice of 1 lime
- 1 TABLESPOON demerara sugar
- 1 TEASPOON ground cumin
- 7-10 Tbsp Sea salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp For the avocado salad
- 1 can(s) (425 ml) Chickpeas
- 1 can(s) (212 ml) Vegetable corn
- 1 potty Coriander
- 1 red pepper
- 2 red chillies
- 30 g green pitted olives
- 1 tin(s) (195 g) Tuna fillets in olive oil
- 4 ripe avocados
Directions
- 1
For the mayo coriander and mint, wash, shake dry, pluck off leaves and chop finely. Blend the mayo, lime juice, sugar, cumin, coriander and mint with a hand blender until smooth. Season to taste with salt and pepper.
- 2
For the avocado salad, place the chickpeas and corn in a sieve and drain well. Wash coriander, shake dry, pluck off leaves and chop finely. Clean, wash and finely chop the peppers.
- 3
Clean and wash the chillies, cut them in half lengthwise, remove the seeds and chop very finely. Coarsely chop the olives. Drain tuna and pluck coarsely with a fork. Put everything in a bowl.
- 4
Cut the avocados in half lengthwise, stone them and carefully remove the flesh from the skin piece by piece with a teaspoon. Important: leave a rim of approx. 1⁄2 cm so that the avocado skin is not damaged.
- 5
Add the avocado pieces and half the mayo to the other ingredients and mix well.
- 6
Fill hollowed avocado shells with salad and sprinkle with remaining mayo. You can eat the rest of the salad with it. Ready is an awesome power dish.
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