6 WAYS with AVOCADOS

AVOCADOS ARE PACKED WITH OMEGA-3 FATTY ACIDS, VITAMINS C, D AND E, AND MINERALS SUCH AS POTASSIUM AND MAGNESIUM. AND THEY’RE DELICIOUS IN BOTH SAVOURY AND SWEET DISHES!

❶ PICKLED AVO

MAKES 1 X 500ML JAR; SERVES 6

KEEP ON TRACK (per serving)

FAT 8G

CARBS 5G

PROTEIN 2G

I was sceptical about pickled avo, but I am a convert. Pickling is a great way to use unripe avocados; the flesh turns soft in the pickle after only one day. The longer it’s in the pickle the softer it will get, so eat it within three days. Use it in salads or on low-carb tacos. I tried the recipe with two different vinegars: The apple cider vinegar was delicious, but the pickle looked cloudy and the avo discoloured quickly. The white vinegar was stronger, but the avo did not discolour.

125ml (½ cup) white wine vinegar or apple cider vinegar

125ml (½ cup) water

1 garlic clove, crushed

15ml (1 tbsp) fennel seeds

5ml (1 tsp) coriander seeds

10ml (2 tsp) mustard seeds

45ml (3 tbsp) erythritol

2 unripe avocados, peeled, pitted and quartered

1. Pour the vinegar and water into a small saucepan, place it over medium heat and add the garlic, spices and erythritol. Heat for 3-4 minutes, then set aside to cool slightly. Taste if the pickle is balanced and add more erythritol if it’s too acidic, but do not make it too sweet.

2. Place the avo quarters in a 500ml glass jar with a tightfitting lid. Pour the warm pickling liquid over the avo, screw on the lid and leave to cool completely before putting the jar in the fridge.

❷ BABY MARROW NOODLES WITH CREAMY AVO SAUCE

SERVES 4

KEEP ON TRACK (per serving)

FAT 54G

CARBS 11G

PROTEIN 11G