I’ve had loads of practice making avocado mash, and I think this is the absolute best way to do it! You can use it as a dip or side for any meal. It goes beautifully with spicy kangaroo fillet and roast tomatoes.

Serves
2-4

Preparation

5min

Skill level

Easy
By
9
Average: 4.3 (2 votes)
Yum

Ingredients

  • 2 large avocados, halved and stoned
  • juice of 1 lime
  • 1 red chilli, finely chopped
  • 50 g (1 cup) chopped coriander leaves
  • pinch of ground cumin
  • salt, to taste
  • freshly ground black pepper, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Scoop the avocado flesh into a large bowl, add the rest of the ingredients and mix well.

 

Note
• My all-time favourite way to eat it is with roasted field mushrooms or a spicy tomato and chilli salsa and raw sweet potato slices as my dippers. Yumbo!

Recipe from The 20/20 Diet Cookbook by Lola Berry, with photographs by Armelle Habib. Published by Pan Macmillan.