Guacamole and celery and apple crunchita cups with satay dressing
Serves: 4

Ingredients:

• 200 g zesty guacamole
• 250 g celery fingers
• 2 small apples, quartered
• 180 g Crunchita lettuce

Method:

For the satay dressing: 

• 3 T peanut butter
• ½ cup coconut milk
• 1 T soy sauce
• 3 T rice vinegar
• juice of ½ lemon
• ½ tsp minced garlic
• ½ tsp minced chilli
• ½ tsp minced ginger
• 1 T honey or brown sugar

Method:

Whisk the satay ingredients together. Add a little water if too thick. Keep in sealed jar in the fridge for up to a week. Fill lettuc to make cups with guacamole, chopped celery fingers and apple wedges. Drizzle with dressing. Eat the satay dressing on grilled chicken, noodles and slaws. To heat it, heat over a low heat.