With fresh coriander, a hint of spice and zesty lime, this is no ordinary avocado dip. Serve with a selection of colourful veggies for dipping and you’ve got a real crowd pleaser, ideal for summer entertaining.
2 medium, halved, deseeded
¼ medium, coarsely chopped
½ cup(s), leaves
1 individual, chili, deseeded, chopped
Vegetable mix, non-starchy, fresh
2 cup(s), (300g), to serve (see tip)
- Scoop avocado flesh into a food processor. Add onion, coriander, lime juice and
- chilli. Process until well combined. Transfer to a bowl. Season with salt. Serve with
- fresh vegetables.
SERVING TIP: We served our dip with sliced radishes and halved rainbow carrots, but you can use whatever fresh salad veggies you have on hand. Try celery and cucumber sticks, capsicum strips, blanched snow peas or asparagus spears. TO REFRIGERATE: Transfer guacamole to a reusable container, press a piece of baking paper or plastic wrap over the surface to prevent it from browning and store for up to 1 day. Stir well before serving.