Avocados in Spinach Jelly with Garlic and Chilli

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This is a refreshingly different way to serve avocado, and it won’t discolour even if prepared ahead. Try to buy firm avocados so they retain their shape.


  • 450 ml (¾ pint) water
  • 3–4 pinches of chilli powder


Put the water, chilli powder, chopped spinach, garlic, sugar and a good sprinkling of salt into a saucepan. Bring the mixture to the boil, then simmer gently for about 10 minutes.

Meanwhile, cut the avocados in half lengthways. Remove the stones and peel off the skin, taking as much care as possible not to spoil the shape of the avocado by pressing into the flesh. Cut the avocado flesh