Preparation info
  • Serves


    • Difficulty


Appears in
Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

  • About

One of my favourite quick dips, this adds a touch of luxury to any salad meal and is perfect served as a dip with crisps or tortilla chips, or celery sticks, spring onions (scallions) and small pieces of cauliflower.


  • 1 large, ripe avocado
  • 1–2 tbsp fresh lemon juice
  • dash of Tabasco sauce


Cut the avocado in half, twist the two halves apart, remove the stone and peel off and discard the skin.

Mash the avocado in a bowl with a fork, for a chunky texture (which I like), or with a hand-held (immersion) blender, if you want it smoother, adding the lemon juice, Tabasco and seasoning to taste.

Serve on a plate, generously scattered with chopped fresh coriander (cilantro