You could probably call this dip Guacamole, but where I make my guacamole with garlic and chilli and keep the avocado chunky this “dip” is smooth and cooling with hints of flavour coming from the mint and the sweet carrot leaves. It is a great, quick recipe that sits just as well alongside grilled meats as it would with crisps (chips) and salsa.
I love the addition of sweet carrot leaves, using them is another way to ensure that nothing is wasted from your weekly shop or kitchen garden and they are a great alternative to parsley or other herbs.
- One ripe avocado, peeled & stoned
- One tablespoon of crème fraîche
- A small handful of carrot leaves
- Two fresh mint leaves
- Juice of half a lemon
- A pinch of sea salt
Put all the ingredients in a blender and blend until smooth.
As avocado oxidises once cut, this dip will keep in the fridge for no more than a day or so.