INGREDIENTS

Guacamole layer

2 ripe avocados, diced

2 tbsp lemon juice

1 clove garlic, finely chopped

1/2 tsp hot sauce

Natural salt flakes

Black pepper

Pico de gallo

200g cherry tomatoes, diced

100g cucumber, finely diced

1/4 red onion, finely diced

1 lime, juiced

Salt

300g natural greek yoghurt

1/2 cup fresh coriander, stems removed

Extra virgin olive oil

Smoked paprika

200g salted corn chips

METHOD

To make the guacamole, mash together avocado, lemon, garlic, hot sauce with a fork. Season to taste with salt and pepper.

To make the pico de Gallo, mix together tomatoes, cucumbers berries and red onion. Add lime juice and season well with salt and pepper.

To assemble dip, spread Greek yoghurt over preferred serving plate in a circular motion. Top with guacamole and spread evenly on top of yoghurt. Spoon over pico de Gallo.

Garnish with fresh coriander, a drizzle of olive oil and a sprinkle of smoked paprika. Place corn chips in a semi-circle arrangement on one side of the plate. Serve immediately and enjoy!

NOTE

• For best results, make sure your tomatoes are room temperate.

• You can replace greek yoghurt with sour cream or coconut yoghurt if you’re dairy free.

• To prepare in advance, make your layers ahead of time and assemble when you’re ready to serve.