Avocado dip: three minutes of work to have a sauce that causes addiction. To spread on a warm slice of wholemeal bread, to dip sticks of carrots, celery, fennel, or to veil a slice of smoked salmon … But I’m sure that once tasted this dip, you will find many other combinations to redo and taste it!
I do not even want to call it a recipe. It is more like an idea, quick but tasty, to enrich a buffet, an aperitif or an appetizer. And in December usually these occasions are not lacking and something good but simple is always convenient. The only advice is to use a well ripe, creamy avocado, which gives a nice smooth and velvety sauce. And for the rest – as usual – follow your palate.
I have already prepared it many times (on request, it’s becoming an obsession) and I prefer always to do it at the last moment: despite the presence of lime or lemon the avocado tends to oxidize quickly, and if you want to serve it in all its delicate green prepare it at the moment.
- 1 medium ripe avocado
- half lemon or lime juice
- salt and black pepper
- 3 tablespoons of extra-virgin olive oil
- 1 tablespoon of fresh chopped coriander