AVOCADO & MUSTARD DIP

Another one of Heidi Swanson’s super natural recipes for you. Heidi makes this dip with curry powder, however I substituted ground coriander instead for a more subtle taste. This dip only takes around 15 minutes to make and involves no processing, blending or fiddling. It is a fun way to spice up plain and monotonous avocado dip. Make sure you use ripe avocados and fresh herbs for the best success with your dip. Mustard seeds are quite foreign to me; however using them added a pleasant boost of flavour. A perfect snack for a sunny Spring Saturday.

INGREDIENTS

• 2 ripe avocados, cut in half and pits removed 
• 2 teaspoons lime juice
• 1 small red onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tablespoons yellow / black / brown mustard seeds
• 1 teaspoon ground coriander
• 1/8 teaspoon chilli flakes
• 1/2 of a mixture of finely chopped fresh herbs, such as basil, coriander, chives, parsley. 
• sea salt 
• 1 tablespoon coconut oil 

COOKING 

1. Place the avocado flesh in a small bowl. Add the lime juice, salt and the herbs. Mash the avocado gently with a fork, making sure to not over-mash, as you want the dip to be chunky. Set aside. 

2. Heat the oil in a small frying pan over medium heat. When the pan is hot add the mustard seeds, making sure to cover the pan with a lid as the seeds will scatter when they pop. When the popping ceases, after 1-2 minutes, add the onion and stir well for 2 minutes or until soft. Add the garlic, ground coriander and chilli flakes to the pan, stirring well to combine. After 30 seconds remove from heat. Add the mustard mixture to the mashed avocado, gently stirring to just combine. Serve warm with crackers and/or cut vegetables. 

Serves / 4

Total Preparation time / 8 minutes

Total Cooking time / 8 minutes 

x E