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Supergreen smoothie

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Supergreen smoothie

Drink this healthy green smoothie in the morning for a quick, nutrient-packed pick-me-up. Cucumber, spinach, lime and kiwi are a great combination and the avocado adds a lovely texture.
Print Recipe
Total Time 10 mins
Servings 1
Calories 139 kcal

Ingredients
  

  • 1/4 cucumber peeled and chunked
  • a handful young spinach leaves
  • 1/4 avocado peeled and chunked
  • 1 lime juiced
  • 1 large kiwi fruit juiced

Instructions
 

  • Put the cucumber, spinach, avocado and fruit juices into a smoothie maker or blender and whizz until smooth. Dilute with a splash of water if you like.

Sweetcorn pancakes with avocado salad

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Sweetcorn pancakes with avocado salad

This dish is simple to prepare and makes perfect finger food for a light starter or low fat dinner. Sweetcorn pancakes are topped with a salad of avocado, cherry tomatoes
Print Recipe
Total Time 30 mins
Servings 4
Calories 279 kcal

Ingredients
  

  • 100 g plain flour
  • 1 tsp baking powder
  • 1 egg beaten
  • 150 ml milk
  • 340 g tin sweetcorn (1 large tin, drained)
  • 4 spring onions chopped (use the green bits as well)
  • 1 avocado chopped (use the green bits as well)
  • 150 g cherry tomatoes halved
  • 1/4 cucumber cut into small chunks
  • 2 tsp sunflower oil to fry

Instructions
 

  • Whisk together the flour, baking powder, egg and milk and season well. Stir in the sweetcorn and half the spring onion. Mix the rest of the spring onions with the avocado, tomatoes and cucumber.
    Heat a non-stick pan with 2 tsp oil and cook spoonfuls of the batter until golden. Turn over and cook the other side.
    Put 3-4 pancakes on a plate and serve the avocado salad on top.

Sweetcorn pancakes with avocado salad

/in , , /by

This dish is simple to prepare and makes perfect finger food for a light starter or low fat dinner. Sweetcorn pancakes are topped with a salad of avocado, cherry tomatoes

Sweetcorn pancakes with avocado salad

Print Recipe

Ingredients
  

  • Ingredients
  • plain flour 100g
  • baking powder 1 tsp
  • egg 1 beaten
  • milk 150ml
  • sweetcorn 1 large tin about 340g, drained
  • spring onions 4 chopped (use the green bits as well)
  • avocado 1 cut into small chunks
  • cherry tomatoes 150g halved
  • cucumber ¼ cut into small chunks
  • sunflower oil

Instructions
 

  • Method
  • STEP 1
  • Whisk together the flour, baking powder, egg and milk and season well. Stir in the sweetcorn and half the spring onion. Mix the rest of the spring onions with the avocado, tomatoes and cucumber.
  • Heat a non-stick pan with 2 tsp oil and cook spoonfuls of the batter until golden. Turn over and cook the other side.
  • Put 3-4 pancakes on a plate and serve the avocado salad on top.

Notes

Adapted from olivemagazine.com

Bacon, avocado and spinach salad

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This tempting and hearty salad looks stylish but is also quick and easy to make. It tastes fantastic all year round and is sure to be a winner with everyone.

Bacon, avocado and spinach salad

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Ingredients
  

  • Ingredients
  • ciabatta 4 slices cut into chunks
  • olive oil
  • streaky bacon 6 thin rashers
  • red wine vinegar 1 tbsp
  • wholegrain mustard 2 tsp
  • spinach 2 large handfuls
  • avocado 1 peeled and sliced

Instructions
 

  • Method
  • STEP 1
  • Heat the oven to 200C/fan 180C/gas 6. Toss the ciabatta chunks with 1 tbsp olive oil and some seasoning then bake until crisp and golden. Grill the bacon until crisp. Meanwhile, whisk together the red wine vinegar and mustard with 2 tbsp olive oil and season.
  • STEP 2
  • Divide the spinach, avocado, bacon and croutons between 2 plates. Drizzle the dressing over and serve.

Notes

Adapted from olivemagazine.com

Avocado and Tuna

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Avocado-and-Tuna
Nice Light Snack.

Avocado and Tuna

Jill Knight
Print Recipe Pin Recipe

Ingredients
  

  • 2 avocados
  • 1 can albacore tuna packed in water drained and rinsed
  • Lemon juice
  • ½ cup cooked quinoa or ½ cup sweet potato/yam

Instructions
 

  • Cut open and pit avocados.
  • Spoon a heap of tuna into avocado crater.
  • Drizzle with lemon juice.
  • Serve. Pair with cooked quinoa or sweet potato/yam.