This is a terrific dip that keeps well in the fridge for a good couple of days … great in a sandwich or on top of open sandwiches, but also delicious used as a topping for chicken or beef dishes (like baked chicken schnitzel or beef tacos). It goes beautifully with sour cream and sweet chilli sauce so is a great addition to any Mexican style meal.
Ingredients
1 large avocado (150g flesh weight)
3 tbls lemon juice (1 tbls used first, then 2 tbls added later)
1 clove garlic, peeled
½ small red onion
120g fresh baby spinach leaves
100g Brazil nuts (or use pepitas and sunflower seeds for nut free version)
20g olive oil
½ tsp sea salt flakes
½ tsp freshly cracked pepper
pinch chilli flakes, or to taste
small bunch fresh coriander (washed, with root intact and scraped, and cut into chunks)
crushed Brazil nuts or seeds to garnish
Instructions
In a separate bowl roughly mash avocado with 1 tablespoon of the lemon juice
Place garlic into TM bowl and chop 3 seconds / speed 7
Add onion, spinach, Brazil nuts (or seeds), oil, salt, pepper, chili flakes and coriander, along with the remaining 2 tablespoons of lemon juice and turbo once
Scrape down sides and turbo again
Add avocado and turbo again 2-3 times until you get the consistency you like
Put into serving bowl and top with extra chopped nuts or seeds
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/liver-cleansing-dip/