Avocado Dip


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.