Fridge Friend Recipes
Coconut Water Lemon Granita with Fresh Tomato and Avocado Salsa recipe
A refreshing frozen coconut water and lemon granita served with a surprising savoury salsa of tomato and avocado. It is light, zingy and ideal as a summer starter or palate cleanser.
20 min · Medium · Fusion Jump to method
Ingredients
- 500ml Coconut Water
- 1 Lemon
- 2 Tomato
- 1 Avocado
| Nutrition | Per serving |
|---|---|
| Calories | 89 kcal |
| Protein | 1.8 g |
| Carbohydrates | 12.6 g |
| Fat | 4.4 g |
| Saturated fat | 0.6 g |
| Fibre | 4.2 g |
| Sugar | 8.7 g |
| Sodium | 20 mg |
Why this works
A light, low-calorie dish with good fibre and mainly unsaturated fats from avocado, but only modest protein.
Vitamin C source. Lemon and tomato provide vitamin C, which supports immune function and helps with iron absorption.
Potassium and hydration. Coconut water contributes potassium and fluid, making this relatively hydrating and electrolyte-containing.
Heart-friendly fats. Avocado supplies mostly monounsaturated fat, which is generally favourable for cardiovascular health.
Method
- Mix the coconut water with lemon juice in a shallow tray and freeze for about 3 hours, scraping with a fork every 30 minutes to create crystals.
- Dice the tomato and avocado into small pieces.
- Combine the tomato and avocado gently for a fresh salsa.
- Spoon the granita into bowls and top with a little salsa just before serving.
Prefer the classic version? Black Tea Granita with Melo Omega 3 Crumble
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