Avocado & spring onion dip
3
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
This dip is ready in minutes and is great served with vegetable crudités – as well as the usual veg, try scooping the dip with chicory leaves for something a bit different.
Ingredients
Olive Oil
½ teaspoon(s)
Spring Onions
2 medium, trimmed and thinly sliced
Avocado
80 g
0% fat natural Greek yogurt
50 g
Chives, Fresh
1 tablespoon(s)
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
1 tablespoon(s)
Carrots, raw
100 g
Cucumber
100 g
Cauliflower, Raw
50 g
Instructions
1
Put the oil into a small nonstick pan and set over a medium heat. Add the spring onions and cook, stirring, for about 5 minutes until soft. If they start to brown, add a splash of water.
2
Transfer the spring onions to a mini food processor, add the avocado and pulse until roughly mashed – the texture should be a little coarse. Fold through the yogurt and most of the chives. Season to taste with the lemon or lime juice and some salt.
3
Transfer to a bowl and scatter over the grated zest and the rest of the chives. Serve with the crudités for dipping.
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