Photo Poebe Lapine
I came across this recipe on the website of New York cookery writer Phoebe Lapine who seeks to marry wellness with hedonism in her kitchen.
This is a guacamole recipe with a difference, and makes a delicious dip to serve with summer vegetable crudités such as coarsely julienned raw carrots and young zucchini. It proved very popular at my first barbecue buffet party of the summer last weekend.
Phoebe also suggests also serving this combined with roasted spring vegetables as a toasted snack. I shall try this on toasted wholemeal bread next week for a light lunch on 'Meatless Monday'.
If you wonder how Phoebe mixes wellness with hedonism - get out your blender and try her green kale Margarita for a re-tox after your detox!
Ingredients Yields 1 cup
2 ripe avocados; 2 spring onions; 1/4 cup tightly packed parsley leaves;1/4 cup tightly packed basil leaves; 3 tbsp lemon juice; 2 tbsp mayonnaise/unsweetened plain Greek yogurt; 1/2 tsp sea salt.
Method Cut avocados lengthways in half, remove stone and scoop out all the flesh. Combine with the rest of the ingredients in your food processor and zap until smooth. Transfer to a serving bowl.
Feed Me Phoebe Bottoms Up with green kale margaritas!
Avocado Toast Recipe One for Meatless Monday.
The Health benefits of Avocados Medical News Today
Food for thought
One cannot live well, love well or sleep well unless one has dined well.
Virginia Woolf 1882-1941