Bacon and Cabbage Frittata paint

Avocados are a real favourite of mine. This refreshingly tasty guacamole makes for a simple light lunch or supper. Serve as part of an anti-pasti platter: olives, vegetable crudities, sun-kissed tomatoes, wholemeal pitta, hummous, a selection of cold meats or fish. 

Serves 2-4 


  • 1 small red onion, finely diced (50 grams)
  • 30 grams English spinach, finely chopped by hand or in a food processor 
  • 2 ripe avocados, stoned, flesh removed, roughly mashed with a fork 
  • 1/4 -1/2 clove garlic, finely diced
  • 1/2 red chilli, deseeded and finely diced
  • 2 large tomatoes, deseeded and diced small
  • 15 grams coriander, finely chopped
  • Juice of 1-2 limes
  • 2 tablespoons extra virgin olive oil
  • Seasoning of sea salt and freshly ground pepper
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Diabetic Friendly

  • Low GI

  • Low Carb

  • Child Friendly

Print Friendly, PDF & Email


  • Place all ingredients in a bowl and season. Gently mix everything together to give a rustic look. If not serving right away, sit the avocado stone in with the guacamole and cover with cling to stop the avocado going brown. Chill until require.