A Mexican dip with avocado and chilli.
10 minutes preparation 6 serves of vegies in this recipe
2 ripe avocados, peeled and stones removed 1 ripe tomato, finely chopped 1 clove garlic, crushed Juice of ½ lemon ¼ red onion, finely chopped 1 tablespoon coriander or parsley, chopped Freshly ground or cracked black pepper, to taste Chilli sauce or Tabasco sauce, to taste
Mash avocado and combine with tomato, garlic, lemon juice, onion and coriander. Season with pepper and enough chilli sauce to give a gentle ‘kick’. Serves 6-8.
Serving suggestion Serve with crackers or with vegetable crudite. Also great on jacket potatoes.
Guacamole is featured on the bottom right of the photograph.
Recipe © State of Western Australia, 2010.
Serves in this recipe: 7
Serve size: 54 g