Step 1: Wash and dry the tomato, remove the stem and dice finely. Wash the lime in hot water, dry and grate the rind and squeeze out the juice. Peel finely chop the garlic and squash into a paste using the back of the knife. Wash and shake dry the coriander then remove the inedible parts of the stem.
Step 2: Cut the avocado in half, remove the stone, scoop out the flesh using a spoon and dice into chunks. Then mash in a bowl using a fork.
Step 3: Cut the chili pepper into fine strips. Mix all ingredients together using the fork, add oil and season with salt and pepper.
The dip can be kept in an airtight and dark container in the fridge for approx. 2 days.
|Per Serving||Per 100 g / ml|
|Fat||18.46 g||10.73 g|
|Carbohydrate||3.92 g||2.28 g|
|Protein||2.05 g||1.19 g|
We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.
To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.