Ryvita

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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ryvita

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PRINTER FRIENDLY RECIPE
Energy (kj)

2320

496

Energy (kcal)

554

118.5

Fat

32.2

6.9

of which Saturates

7

4.9

Carbohydrates

40.3

8.6

of which Sugars

7.3

1.6

Fibre

24.9

5.3

Protein

13.4

2.9

Sodium

480mg

100mg

PER 100G

PER SERVING

INGREDIENTS

1/2 large (160g) ripe avocado

1 teaspoon finely chopped pickled jalapeno chillies

1/2 tablespoon lime juice

1 tablespoon olive oil

1 baby (100g) cos lettuce, trimmed

1/3 cup (80g) canned corn kernels

1/3 cup (80g) drained red kidney beans

2 Ryvita Multigrain crispbreads, broken into pieces

1 lime, cut into wedges

1/2 red chilli, sliced finely

METHOD

  1. Put the flesh of the avocado, chillies, lime juice and olive oil into a small food processor or blender and blitz to a puree. Season to taste with sea-salt and freshly ground black pepper.
  2. Arrange the leaves of the cos lettuce in a wide bowl and top with the corn, beans, crispbread pieces and dollops of the avocado dip.
  3. Serve with lime wedges and a scatter of sliced chilli.
  4. (If you do not have a food processor or blender, you can dice the avocado and mash with the chillies, juice and oil.)