I’m a big texture person. I love creamy, silky foods. Puree anything, hand me a spoon and I’ll be all over it. Therefore, I was destined to love avocados. Although, when I first tried avocado years ago, it was used in guacamole, and was made by someone who should never make guacamole again. Luckily that experience didn’t stop me from trying avocado again.
Avocados are an incredibly versatile food. They can be used in sweet and savory dishes. They can be turned into pudding, dips, smoothies, used as a butter replacement, or even just sprinkled with salt and scooped out of the shell. There are so many possibilities. And the best part is, they’re doing your body some good in the process. They’re packed with beneficial monounsaturated fats, are high in potassium, Vitamin K, Vitamin E and are a great source of fibre.
This recipe is also very flexible. If you’re not a big fan of dill, you can swap it out for cilantro and add a little cumin and garlic for a Mexican flavor. Play around with it, have fun and eat some veggies.
- 1 medium Avocado
- 3 Tbsp Maple Syrup
- Juice of 2 Limes
- ¼ cup + ⅛ cup Water
- 2 tsp Dijon Mustard
- ⅛ tsp Salt
- Few sprigs of fresh Dill
Combine all ingredients in a blender or food processor and blend until creamy. You may have to adjust the seasoning if you used a large avocado. Store in the fridge until ready to use.