CHICKEN
- 5 ml (1 tsp) avocado oil
- 3 (500 g) chicken breasts
- salt and black pepper, to season
FRITTERS
- 250 ml (1 cup) zucchini, grated
- 250 ml (1 cup) corn, charred
- 1 (70 g) small red pepper, diced
- 70g gluten-free flour
- 1 egg
- 60 ml (¼ cup) milk
- 5 ml (1 tsp) baking powder
- 5 ml (½ tsp) onion powder
- 2,5 ml (½ tsp) garlic powder
- 5 ml (1 tsp) ground cumin
- salt, to season
- 5 ml (1 tsp) avocado oil
AVO CRÉME
- 1 (200 g) large avocado
- 125 ml (½ cup) sour cream
- 5 ml (1 tsp) garlic powder
- 15 ml (1 tbsp) lime juice
- a handful of fresh dill
- salt and pepper, to taste
AVO SALSA
- 1 (200 g) large avocado, diced
- 1 (200 g) tomato, diced
- 1 (150 g) red onion, diced
- 15 ml (1 tbsp) lime juice
- a handful of fresh coriander
- salt and pepper, to taste
GUACAMOLE
- 2 (400 g) large avocados
- ½ (75 g) red onion
- ½ (100 g) tomato, diced
- lemon juice, to taste
- salt and pepper, to taste
CRISPY AVO AND BACON BITS
- ½ (100 g) avocado, diced
- 100 g cake flour
- 1 large egg, whisked
- 100 g breadcrumbs
- 125 g bacon, diced and fried until crispy
- salt, to season
- oil, to deep fry
TO SERVE
- chilli flakes/oil
- a handful of fresh coriander
