Potatoes and guacamole

Serves four

• 8 medium potatoes
• 2 avocados
• 2 ripe tomatoes
• 1 spring onion
• 1 lemon
• Chilli to taste
• Chopped coriander to taste
• Salt and pepper to taste

Nutritional information
Per serving: 391 Kcal

Environmental Impact

Per serving: 
144 grams CO₂ equivalence - carbon footprint
221 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Boil the potatoes in their skins. Leave them to cool, cut in half, and scoop out some of the flesh to create a pocket for the guacamole.

In the meantime, make the guacamole by mashing the avocado and mixing with the lemon juice, chopped spring onion, a pinch of chopped chilli, salt, pepper and diced tomato.

Fill the potatoes with guacamole and sprinkle with fresh chopped coriander.

The Chef’s Advice

The avocados need to be very ripe and easy to mash. 

Nutritional Advice

Avocado is packed with healthy fats and vitamin E, and can be used to substitute dairy or oil.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

Fruits and veggies have a low environmental footprint, especially when grown in season. Eating fresh, seasonal produce means that what we’re eating will have been grown in a way that works with the weather and doesn’t require lots of energy to grow or store and is lovely and fresh. Avocados are available from many European countries so they do not have to be flown in from across the globe.