We’re big fans of Mexican food here at VegKit, but we’re certainly not purists. What better way to jazz up this classically creamy dip than with a bit of an Asian kick?!
You will need
Serves 4
- 3 avocados
- 1/2 shallot, diced
- 3 kaffir lime leaves, thinly sliced
- 1 red chilli, seed removed, finely diced
- 1 tablespoon toasted sesame oil
- 2–3 limes, juiced
- 2 teaspoons coconut aminos
- Salt
- 2–3 tablespoons extra virgin olive oil
To serve
- 1 teaspoon black sesame seeds
- 1/4 bunch fresh chives, chopped
- 1 packet corn chips
Recipe: Simon Toohey
Directions
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Step 1
Add the avocados, shallot, lime leaves, chilli, sesame oil, lime juice and the coconut aminos to a bowl. Mash and mix to bring everything together. Taste and season with salt and extra lime if it needs a little more zing. Loosen with extra virgin olive oil and stir through.
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Step 2
Spoon into a serving bowl and top with black sesame seeds and chives. Serve with corn chips.
Recipe: Simon Toohey
