#LetsLunch is going GREEN this month. Green, to me, shouts cucumber and lettuce, granny smith apples and limes, but my all time favourite green food is WITHOUT A DOUBT…the AVOCADO. I think it is the most sublime fruit that there is! So I’m going to share the simplest, easiest and greenest recipe I have. I know anyone who has ever (or not) set foot in the kitchen has their own version of an avocado dip, and probably thinks ‘why do we need another?’

Well, let me tell you, I used to think the same… until I tried this! The recipe comes from Natanya (my MondayMorningCookingClub sister) who got it from her good friend Jeff Engelman many years ago. It has now become a staple part of my Friday night dinner. I serve it for starters alongside my ‘egg & onion’, chopped liver and freshly baked challahs.

The Soon-to-be-World-Famous Avocado Dip (Guacamole)

  • 3 avocados, peeled and mashed
  • 1/4 red onion, very finely chopped
  • 2 Roma tomatoes seeded and chopped
  • really good splash of Tabasco (or hot chilli sauce)
  • juice of 1 lemon, or to taste
  • lots of sea salt and freshly ground black pepper

Mix everything together and taste for tabasco, salt , pepper and lemon
Makes about 2 cups

Serve with cut up veggies, corn chips or whatever you like as a starter, or as a side dish at a bbq…or just on its own with a loaf of fresh bread…and I promise that once you start, you won’t be able to stop eating it…

Finely chop the onion and tomato…

I used a masher to mash the avocado, much easier than a fork but I make sure not to make it too smooth



To check out the rest of the #LetsLunch posts:

Felicia at Burnt-out baker on Green Chorizo

Linda at Spicebox Travels on Kale Chips

Charissa at Zest Bakery on Pandan Tapioca with Coconut Cream

Grace at HapaMama on how to brew the perfect pot of tea

Ellise at Cowgirl Chef on Notos Pesto

Cathy at Showfood Chef on Matcha Green Tea Cupcakes with Matcha Green Tea Butter Frosting

Lucy at A Cook and Her Books on Green Bean Soup with Butter and Chives


Eleanor at Wok Star on Ginger Honey Wok Brussel Sprouts

Karen at GeoFooding on Asparagus with Poached Eggs



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'Das Schlemmen Geht Weiter.'

The Feast Goes On - our second book - has now been translated into German.

This is quite an incredible thing and we are very proud.

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Since we're talking cheesecake, here's one not to miss.
​Romanian Malai: polenta cheesecake.

​Thanks to cook and caterer Debbie Levi for an outstanding recipe, something we had never seen in all our cheesecake-eating lives.

​Click on the link in our profile to see the cookalong video and the recipe. You can also find it in Now for Something Sweet.


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