I recently came across Holy Moly dips during one of my many lunchtime strolls around Whole Foods and I’m really pleased I did. They are so convenient, no more searching for the perfect ripe avocado. They are a brand that create guacamole dips just like you would at home. I.e. using all natural ingredients and they are dairy & gluten free.
With all of this beautiful summer sunshine we have been enjoying lately I thought I would create a delicious light and summery dish for me and the husband and so came up with this delicious little recipe. Is it just me or does the smell of fresh basil just scream summer?
Using the ready-made guacamole makes this meal incredibly easy and convenient. Literally this dish takes just minutes to cook, ten minutes from start to finish. Perfect when no one wants to be slaving over a hob when its thirty plus degrees outside. Another reason I love this dish is its very versatile. You could add roasted or fresh tomatoes to the mix or roast chicken if you don’t have any prawns to hand. Want some extra crunch, pine nuts are just perfect with these flavours.
Go on, give it a try tonight, you won’t be disappointed
2 Medium to large courgettes - Spiralized
1 packet of Holy Moly Devilishly Hot guacamole
1 packet of raw King prawns* - I like to use these Raw King Prawns with garlic & chilli
1 bunch (approx 25g) of fresh basil, finely chopped
1 clove of garlic, crushed
Dash of olive oil or coconut oil
Pinch of salt & black pepper to taste
Squeeze of fresh lemon juice
*1 red chilli, finely sliced, recommended if using plain prawns
Dried chilli flakes to taste
Toasted pine nuts or pumpkin seeds
Roasted cherry tomatoes
Add a little oil of your choice to a saute or frying pan and heat over a medium heat. Once hot, fry your prawns with fresh chilli if using and crushed garlic until prawns are pink and cooked and garlic is fragrant, stirring & turning occasionally. This will only take around five minutes.
To the same pan, add the spiralized courgette, chopped basil (roasted tomatoes if using) and guacamole. Season with salt & pepper and mix altogether until warmed through, around two minutes.
Divide into two bowls, sprinkle with chilli flakes or toasted pinenuts/pumpkin seeds if using and a squeeze of fresh lemon juice and serve.