This super-easy recipe is just great on everything! It's not only healthy, but it's deliciously creamy and perfect for dolloping on your tacos, on your toast, on a baked potato or using as a dip.
And when we say healthy, we mean it's suitable for diabetics, it's gluten free, lactose free and suitable for vegans and healthy for everyone! The use of Saltbush delivers the umami element instead of having to use salt. And with all native herbs the flavour develops over time so it's good to make this a few hours before you want to serve it.
2 ripe avocados, peeled and pipped
1/2 cup yoghurt (or sour cream)
1/4 cup finely chopped coriander
2 big, fat cloves garlic
2 tablespoons fresh lime juice (or lemon )
2 teaspoons Saltbush
1/2 teaspoon white pepper
Optional: add a dash of tabasco or very finely minced Thai chilli if you need heat! Another lovely addition is Austral8ian Blood Lime Flakes - yum!
Blend all the ingredients in a blender or a food processor until smooth. Do it in a couple of bursts to ensure everything is mixed in and no lumps appear.
That's it! Use immediately or if storing place in an airtight container , place or baker's paper or recyclable wrap across the surface of the Avocado and Saltbush Cream and press lightly onto the surface before putting on the lid. This will prevent the surface of the cream from turning brown.
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copyright Juleigh Robins, used with permission