I love avocados and its a serious relationship, I mean we really are committed to each other. Well I don’t know about ‘avo’ but at least I am. There is something about the rich, buttery texture of the fruit which is so delicious and irresistible. I like it on toast, in my salads, as a side, or in the form of my favourite guacamole. I like its versatility and the fact that it goes with almost everything, yes, even chocolate! I will be putting up the recipe for avocado chocolate cream frosting soon..
And while I don’t like to get into the good fats versus bad fats debate as everyday a new theory comes up which debunks a pre loved super food as an evil, I do like the fact that avocados are full of good fat. A whole avocado has only around 250 calories which compared to similar quantity of butter or mayonnaise is a lot lesser. SO even though I love the occasional aioli in my sandwich, I like to make this dip, as I know I can spread it on my wraps, dunk my oven baked fries in, or use it as a salad dressing for caesar salad instead of calorie heavy mayonnaise. I also like to serve it up with crudités and crisp flat bread as a dip and everyone loves it.
Its simple to make and you can store it in the fridge for upto a week, as it doesn’t turn brown because its emulsified with vinegar, lemon, olive oil and mustard.. However like with most homemade preservative free products, the fresher you use them the better they taste.
- 1 small or 1/2 large ripe avocado
- Juice of 1 lemon
- 1tsp white wine vinegar
- 1 small shallot, minced
- 2 tsp. Dijon mustard
- 1/2 cup olive oil, or to taste
- Salt and freshly ground pepper, to taste
- Pinch cayenne (optional)
- Water, if needed