Spicy Avocado Spread with Chia & Pecan Nuts

Spicy Avocado Spread with Chia & Pecan Nuts

Ready in: 10 minutes
Yield: 7 oz (200 g)

1 avocado
2.8 oz (80 g) cream cheese
lime juice from 1 lime
1 teaspoon chia seeds
1 pinch of salt
1 chili pepper
0.9 oz (25 g) pecan nuts
1 slice of low carb bread
Optional: 0.7 oz (20 g) tangerine

1. Wash the chili pepper and remove the stem end. Cut the chili pepper into small cubes. (For a less spicy flavour, remove the seeds from the chili pepper.)

2. Roughly chop the pecan nuts. Heat a small skillet over a medium heat. Add the pecan nuts and cook for 2 minutes until fragrant and lightly browned, stirring often. Remove the nuts from the skillet to a plate and leave to cool.

3. Halve the avocado and remove the stone. Scoop the avocado flesh into a food processor or blender. Pour in the lime juice and process just to blend evenly. Add the cream cheese and process until smooth.

4. Add the chili pepper, pecan nuts (leave 1/3 for the topping.) and chia seeds. Process until just blended, about 5 seconds. Spread the low carb bread with the avocado mixture. Sprinkle over with chia seeds to taste. Arrange a few tangerine cubes on top, if you like.

Per tablespoon 0.7 oz (20 g):

Energy: 77 kcal / 321 kJ
Fat: 7 g
Carbohydrates: 1,6 g
of which sugars: 0,6 g
Protein: 1,2 g
Fibre: 1,5 g

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