Served as accompaniment. Vegetarian dish. Speciality: Low Sodium, Low Cholesterol, Low Calorie, Reduced Carbs diet.

1 3/4 large Avocados, coarsely chopped

1 1/2 cups Tofu, crumbled

3 teaspoons Apple Cider Vinegar

3 teaspoons plain low-fat Yogurt

2-3 Garlic Cloves, minced

1 1/2 teaspoons Kelp Powder (optional)

4 spring Onions, thinly sliced

3 Cherry Tomatoes, peeled, seeded and finely chopped

1/4 Avocado, sliced, for garnish (optional)

1 1/2 teaspoons extra-virgin Olive Oil, if dip is not serving immediately (optional)

Process the avocado and tofu in a blender or food processor. Add the apple cider vinegar, yoghurt, garlic and kelp to the avocado and tofu mixture. Blend until well combined. Transfer the mixture to a medium-sized bowl and fold in the sliced spring onions and finely chopped tomato. Place the mixture in a serving bowl. If not serving immediately, drizzle 1 teaspoon of extra-virgin olive oil over the dip to prevent discolouring, unless of course you are using a variety of avocado that does not discolour. Add the avocado slices for garnish, if using, and serve.

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 8

You may also be interested in ...