Liver Cleansing Dip

This is an adapted version from Lee Holmes’ “Supercharged Foods” book, and I love it!  And not just for those times that my liver needs a little cleansing!

This is a terrific dip that keeps well in the fridge for a good couple of days … it’s 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 for Mexican style dishes … so use your imagination and go wild!

Gina @ The Passionate Pantry

Liver Cleansing Dip

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.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Ingredients Method

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
• 120 g fresh baby spinach leaves
• 100 g Brazil nuts or use pepitas and sunflower seeds for nut free version
• 20 g 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

Method

 

1. In a separate bowl roughly mash avocado with 1 tablespoon of the lemon juice
2. Place garlic into TM bowl and chop 3 seconds / speed 7
3. 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
4. Scrape down sides and turbo again
5. Add avocado and turbo again 2-3 times until you get the consistency you like
6. Put into serving bowl and top with extra chopped nuts or seeds