I originally made this dip as an accompaniment to my smokey sweet potato wedges, however, it works well either as a dip or a spread (it’s a great vegan substitute for mayonnaise) and I often make it on a Sunday to be enjoyed during the week with various meals or snacks.
I love the pairing of the coriander and basil in this dish – and I tend to use more coriander as it’s my favourite herb – however, I think mint would also work too as would some chives.
Avocado has the highest fat content of any other fruit. However, don’t let it being high in fat make you avoid avocado, as the fat, it contains, oleic acid which is a monosaturated fatty acid, is actually beneficial for our health. Studies have shown oleic acid may reduce inflammation in the body and support heart health. Plus, the fat content helps with the absorption of fat-soluble vitamins in our diet – vitamins A, D, E & K
-2 avocado, skin & stone removed
-juice of 1 lime
-large handful of fresh basil leaves, washed
-large handful of fresh coriander leaves, washed
-1 spring onion, green part only, washed & roughly chopped
-scant 1/4 cup water
How To Make
Place all ingredients except the water in a high-speed food processor and blend until starting to get smooth.
Slowly add the water (you may not need it all) and blend until smooth. If you prefer a thinner consistency add more water.
Season to taste.
Serve immediately with my smokey sweet potato wedges, with quesadillas, vegetable crudites, tortilla chips or use instead of mayonnaise.
Can be stored in an airtight container for up to 3 days in the refrigerator.