Recently we were having all sorts of discussions about quick summer dinners and the challenges of vegie smuggling in salads. Hiding vegies in salads is much harder and these dishes are best for kids further along on the smuggling scale (ie, they’ll tackle vaguely identifiable stuff).
If you’re lucky enough to have herbivorous kids like that, then you’ve got a great range of tasty dishes awaiting you. Including these Mexican-inspired side dishes. They’re perfect in tortillas (jumbled together, with or without some grilled chicken or fish) or dollop small amounts on crackers for pre-dinner snacks. They’re even good on burgers and on top of hotdogs.
Adults can top theirs with some pickled jalapenos or fresh chilli and before you know it, dinner is served. Quickly, freshly and packed full of nutrition.
I’m giving you my guacamole recipe here. For the salsa and mexi-beans recipes…. well you’ll find them on page 121 of the cookbook.
1 avocado, peeled, diced
2 spring onions, finely diced
Juice of 1/2 lemon
1/2 garlic clove, crushed (optional, but recommended)
1/2 cup cottage cheese
1 tbsp finely chopped coriander (optional)
Salt & pepper
Combine everything in a small bowl. Season to taste.