Tacos with Vegetables and Guacamole

Ingredients

• 1 ripe Avocado
• 100 g cream cheese (0.2% fat)
• 1 splash Lemon juice
• Salt
• Pepper
• 2 carrots
• 1 stalk leek
• 1 Zucchini
• 340 g corn (drained weight; canned)
• 0.5 radicchio
• 16 taco shells

Instructions

1. 1.

   For the guacamole, halve the avocado, remove the pit and mash the flesh into a bowl. Blend with cream cheese and lemon juice until smooth, then season with salt and pepper. Divide the dip among 4 small bowls.

2. 2.

   Peel the carrots and shave them into thin strips. Wash, trim and slice the leek into thin ribbons. Wash, trim and cut the zucchini lengthwise into thin slices.

3. 3.

   Blanch the carrots and leek in boiling salted water for 1 minute, drain, rinse with cold water and let dry.

4. 4.

   Drain the corn. Wash the radicchio, pat dry and tear into bite-sized pieces.

5. 5.

   Fill the taco shells with the vegetables and top with guacamole.