I’m calling this herby avocado salad instead of herby guacamole, because guacamole is Mexican, and usually uses peppers and / or chillies and this is more of an Israeli inspired salad. Israelis call everything ‘salad’, so even tuna mayonnaise is ‘salad of tuna’ (literally translated!) but we can call this avocado dip if that’s easier?! Gosh I’m complicating this now aren’t I!
Anyway, it’s something we have in our house pretty much every week, and it is omnipresent at any dinner party I throw. We had it on the table at Braxton’s 2nd birthday party to accompany the other dishes, and it was polished off very quickly.
It’s so easy to make, and the herbs give it such a edge that it tastes totally different to how plain avocado with lemon or lime would taste. Fresh herbs also offer heaps of nutrients. It’s a little known fact that coriander actually contains ascorbic acid, a very bioavailable form of vitamin C, so having it raw ensures absorption of this. Between all these herbs you’re offering your body essential oils, calcium (way more bioavailable than dairy), iron, a way to regulate blood pressure and cholesterol, a way to aid digestion and many of them are anti-fungal, anti-bacterial and anti-inflammatory. Shove them in any food you can!
In the meantime, here’s how you make this one…
Ingredients
2 avocados
2 spring onions
Handful coriander
Handful parsley
Handful basil
Handful mint
Handful dill
Juice of 1 lemon or lime
Himalayan salt & black pepper
Method
Cut the avocados and scoop the flesh out into a bowl and mash with a fork.
Bunch all the herbs together and chop them up as small as you can. Also chop the spring onion very small.
Add it all to the bowl, add the lemon juice, salt and pepper and mix well.
Serve fairly soon after making as it tends to brown quickly.
Quick tip: to keep avocado salads fresher for longer, keep the stone in the salad until serving.
Love & health,
Lauren
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