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Avocado Dip    Veg  CD ACC  10mins  plus chilling


Cold   Vegetarian  Vegan Accompaniment   Dips  Healthy Eating Gluten Wheat Dairy free   Eggless



2 Ripe Avocados

Juice of 1 Lemon

1 Garlic Clove, crushed

4 Tomatoes, skinned and chopped

4 Spring Onions, very finely chopped

2-3 tbsp Olive Oil

1 tbsp Freshly chopped Parsley

Salt and Black Pepper




1. Cut the avocados in half lengthways, remove the stones and scoop out the flesh into a bowl using a teaspoon. Mash the flesh with a fork, then beat well with a wooden spoon to form a smooth-ish purée.


2. Add the lemon juice, garlic, tomatoes, onion and celery and enough olive oil to make a smooth mixture and mix well. Season to taste with salt and pepper and stir in the parsley.


3. Cover and refrigerate for 30 minutes before serving.




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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size


Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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