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Ingredients
- 1/2 cup of spinach leaves
- 2 ripe avocados, mashed
- 1 clove of garlic, crushed
- 1/4 cup of fresh corriander, chopped
- 3/4 cup of dairy free coconut yoghurt
- 1 tablespoon of lime juice
- 3 tablespoon of extra virgin Avocado Oil
- 1/2 teasponn of sea salt
- For Mexican Salsa
- 10 cherry tomatoes
- 1/4 cup of canned red kidney beans
- A handful of chopped fresh corriander
- 2 tablespoons of Extra Virgin Avocado Oil
- 1 tablespoon of lime juice
- 1 clove of garlic
- 1 packet of Brown Rice Chips
- A handful of mixed Veggie sticks (optional)
Instructions
- Pour the spinach into a bowl of boiling water, cover, and keep aside for two minutes. Drain and rinse the spinach with water. Pat the spinach dry to remove excess water.
- Add in the spinach, crushed garlic, mashed ripe avocado, coriander, lime juice, coconut yoghurt, salt, avocado oil, and pepper into a food processor. Blend the mixture until smooth, about two minutes. Pour into a bowl and drizzle the extra virgin avocado oil on it.
- Transfer to a refrigerator to cool for about thirty minutes before you serve.
- To make Mexican Salsa
- Mix the chopped tomatoes and red beans in a bowl. Then mix the crushed garlic, avocado oil, and lime juice.
- Sprinkle the salsa on the dip and add in additional coriander. Serrve with brown rice chips or mixed veggie sticks