Serve cold with vegetable sticks and/or homemade sweet potato fries*

Serves 3-4


2-3 ripe medium sided hass avocados

1/2 small white or red onion finely diced

1 small red bell pepper finely diced (optional)

2 tablesp of extra virgin oil

2 tablesp of lemon juice or lime juice

garlic salt

soya or tamari sauce (tamari is gluten free soya sauce)

fresh finely chopped coriander (optional)


Remove the flesh from the avocados and mash the avocado with the olive oil and lemon juice.  Add the finely diced onion and red pepper and gently mix into the mashed avocado.  Season to taste with salt, pepper, a sprinkle of garlic salt and a couple of drops of soya or tamari sauce.  Gently mix.  If desired sprinkle with freshly chopped coriander.

* (To make the sweet potato fries – peel the sweet potatoes, slice into chunky chips. In a large bowl toss the sweet potatoes with just enough olive oil to coat. Sprinkle with seasoning and paprika (optional). Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender turning occasionally, about 20/30 minutes cooking time depending on thickness of chip)

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