Guacamole Potato with Chickpea Salad
1 baked Russet potato filled with guacomale (1/4 – 1/2 of an avo mashed with lime juice)
Mixed salad with tomatoes and chickpeas and 3 slices of tube polenta (sun dried tomato) browned in a non stick pan.
Pour a little bit of lime juice on the salad and use some of the guacomale from the potato.
This is a way of eating a bit of delicious fat from avo but spreading it over the meal, so you can enjoy it and still have a relatively low fat meal.