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Smashed avocado and broad beans

Rob Hobson
Article written by Rob Hobson

Date published 12 February 2020

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Freshen up your complexion for the New Year with this skin-friendly recipe from nutritionist Rob Hobson.

This is a versatile dish that can be served as a snack on top of rice cakes or used as a topping for dishes like chilli or salads.

Avocado is a good skin ingredient, as it contains a high amount of vitamin E, which can help protect cells from damage from oxidative stress, as well as skin-maintaining B vitamins.


Serves 2

300 calories

  • 2 avocados (peeled and diced)
  • 1/4 lemon (juiced)
  • 1 handful baby spinach leaves
  • 50 frozen broad beans (defrosted)
  • 1/2 cucumber, diced
  • 1/4 lime, juiced
  • 1 pinch crushed dried chillies
  • 1 tbsp coriander (chopped)
  • 4 mint leaves (chopped)
  • Sea salt
  1. Place the flesh from 1 avocado in a blender with lemon juice, spinach and broad beans, then blitz into a coarse paste.
  2. Dice the second avocado into chunks and place in a bowl with the cucumber, lime juice, chilli, coriander, mint and salt.
  3. Place the coarse mixture into the bowl and then stir to combine.

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Rob Hobson

About Rob Hobson

Rob Hobson MSc RNutr is an award-winning registered nutritionist (AFN) and sports nutritionist (SENR) with over 15 years of experience. He founded London-based consultancy RH Nutrition, and has degrees in nutrition, public health nutrition and sports nutrition.