Serve with toasted sourdough drizzled with olive/avocado oil, or any oat/rice/corn crackers as a late evening post yoga practice snack!
1 medium ripe avocado
1 finely chopped fresh green chilli
freshly chopped parsley
freshly chopped coriander or some ground coriander instead
pinch of Himalayan pink salt
freshly squeezed slice of lime or lemon juice
ground black pepper
red chilli flakes to garnish
Mash all the ingredients in a blender or with a fork so it’s smooth and consistent. Let it sit for 15 minutes to infuse the flavours. Garnish with red chilli flakes. May be eaten immediately or store covered in a fridge for a few days.
Serves 1-2 people