Easy | Servings: 12 | Ready In: 5 minutes | Yield: 3 cups
- 1 bunch dill
- 1 bunch parsley
- 1 seedless cucumber
- 1 large ripe avocado
- 1/4 teaspoon salt
- 2 teaspoon lemon juice
- Dash of Citric Acid* (to prevent browning)
How it’s Done
Cut the cucumber into large chunks.
In a blender or food processor, combine all ingredients.
Puree until smooth. Taste to adjust seasoning.
Serve with Baked Curry Samosa Cakes or Curry Roasted Yukons and Cauliflower. Also a great dressing for salads.
Chef KatieTip: Trying to find ripe avocados at the market? Ask the people who work there — often they have some ripe ones in the back which they use to make guacamole.
Yield: 3 cups
Yields: About 1 1/2 cups
Chef Katie’s Tips:
Herb Variations: Want to try out some other flavors? Swap out the dill for other fresh herbs. This is great dip for exploring the fresh flavors of basil, mint, chives, garlic scapes, and fresh parsley. Use up those fresh herbs from your garden – don’t be afraid to mix and match. Mint-basil is one of my favorites!
Looking for Ripe Avocados? Trying to find ripe avocados at the market? Ask the people who work there — often they have some ripe ones in the back which they use to make guacamole
Amount Per Serving (1/12 recipe, about 1/4 cup)
Calories From Fat (71%) 19
- Total Fat 2.27g 3%
- Saturated Fat 0.31g 2%
- Cholesterol 0mg 0%
- Sodium 51.21mg 2%
- Potassium 109.88mg 3%
- Total Carbohydrates 1.78g <1%
- Fiber 1.16g 5%
- Sugar 0.3g
- Protein 0.44g <1%
- Calcium 3.77mg <1%
- Iron 5.87mg 33%
- Vitamin A 182.5IU 4%
- Vitamin C 0.53mg <1
Shopping and Gear List
- Now Foods – Citric Acid, 4 oz powder
- OXO Good Grips 3-in-1 Avocado Slicer, Green