Guacamole Dip
Mexican Avocado Salad Recipe

VEGAN

Guacamole dip is a Mexican avocado salad recipe, and comes in many versions. For the real Mexican version you need to use avocado, fresh cilantro, lime and chilies.

Even though cilantro grows extremely well where I live I can rarely buy it here. I used to grow it, and it is a very easy herb to grow, but I am too busy to find the time to tend my garden anymore...

So, I use flat leaf parsley instead- but use coriander seed- the seed of cilantro- in the mix.

Lime is not so redundant either, so in my recipe I use lemon instead. So, this is a Mediterranean version of this super-delicious vegan dip!

Serve it with tortilla chips for example, for a quick vegan appetizer.

Here's What You Need:

1 Tbs. olive oil
1/4 tsp coriander
cayenne pepper
Salt
1 clove garlic, minced
1/2 green bell pepper, chopped
2 Tbs. small red onion, finely chopped
1/2 large tomato, de-seeded and chopped
2 Tbs. flat leaved parsley, chopped
2 ripe avocados
2 Tbs. lemon juice
A little grated lemon zest.

Here's What You Do:

In a bowl mix:

1 tbs. olive oil
¼ tsp. coriander (the ground seed of cilantro)
Dash of cayenne pepper
1 tsp. salt
Optional: 1 minced garlic clove

Add:

½ green bell pepper, chopped
2 tbs. red onion, chopped
½ large tomato, seeded and chopped
2 tbs. fresh flat leaf parsley (or cilantro) chopped

You could prepare the dip until here in advance, to save time. The mix keeps for a couple of days in the fridge. The avocados should be added no more than an hour before serving.

Mash together: