Serves 2 (makes about 500 ml)

This combination of ingredients is a refreshing light meal or snack. The guacamole adds a creamy texture and is delicious with the freshness of cucumber, fresh ginger, mint and basil. Coconut milk lends a special flavour to this moreish bowl of healthy goodness.


¼ cucumber, cut in small cubes
1 x 200 g tub Westfalia Plain Guacamole
2 handfuls baby spinach
20 ml (4 tsp) finely grated fresh ginger
60 ml (¼ cup) finely chopped cashew nuts or almonds
5 ml (1 tsp) finely grated lime or lemon rind
10 ml (2 tsp) lime or lemon juice
salt and pepper to taste
125-150 ml coconut milk or plain full cream yoghurt
a small handful fresh mint and basil leaves

To serve
cucumber or avocado ribbons, made with a vegetable peeler
poppy seeds, toasted coconut shavings or extra chopped nuts
fresh basil and mint leaves
lime or lemon wedges


1. Place all the ingredients in a food processor and blend until smooth. Alternatively blend in a
large jar with a hand blender. Season to taste with more salt, pepper and lime juice.
2. To serve: Pour the smoothie mixture into serving bowls and garnish with cucumber or avocado ribbons, poppy seeds, toasted coconut or extra nuts, if preferred. Add a few extra herbs and serve immediately with lime or lemon wedges.


1. Any leftover coconut milk from a tin, can freeze well. Pour into a plastic container with a lid and freeze. To use, thaw overnight in the fridge.