recipe by Saskia Gregson-Williams

I love the flavours and tastes of Mexican food, and as an avocado addict, guacomole is one of those things I can’t ever get enough of. I love making big bowls, to eat with crudités, spiced flax crackers, spread on chunks of toasty pumpernickel bread, mixed with quinoa or simply on its own. It’s always delicious! But this way of eating guacamole has become my new obsession; smooth yet chunky wrapped in a crunchy lettuce leave with sweet and juicy tomatoes, peppers and drizzled with dreamy cashew sour cream. It’s so satisfying and unbelievably nutritious.

It’s such a great lunch to make with your family and friends; like making a pizza you can get creative and make yours up exactly how you like it. It’s also incredibly easy to take to go, just take the different components, prepare the lettuce in advanced and compile when you’re ready to eat!

Let us know how you get on with your raw mexican fiesta, and share your creations by hashtagging #hipandhealthy on Instagram and twitter!Serves 4


1 large ripe tomato
2 ripe avocados
juice 1  lime
a handful coriander, minced
1/2 small red onion, finely chopped
1 chilli, red or green, deseeded and finely chopped
salt and pepper to taste

Use a large knife to pulverise the tomato to a pulp on your chopping bowl. Add to a bowl with the avocado flesh. Tip all other ingredients (except the coriander) in and mash or whisk until desired chunky texture. Add the coriander and mix well. Season to taste.

Tomato Salsa: 
1 cup cherry tomatoes, diced
1/2 red onion, minced
1 red pepper
2 tbsp apple cider vinegar
Season to taste

Chop the peppers in to cubes, and prepare all other ingredients as said above. combine everything in a small bowl.

Cashew Sour Cream:
½ cup raw cashews (soaked if possible)
juice of 1 lemon
1 tsp apple cider vinegar
5 Tbsp water

Add all ingredients to a blender and blend until smooth.

You also need: 8 Large lettuce leaves

To compile:
Down each lettuce leaf, with a knife lightly score/ make a line down the stem, so as not to make a whole in the leaf but to allow the stem to bend.  Then as shown in the picture start by spreading the guacomole, salsa and generous drizzles of the cashew sour cream. Roll up into a wrap and enjoy!