My grandma loved avocados so much that she used them in place of kiwi fruit in a trifle – a much loved and reminisced family moment of my grandma – but I think that was down to her memory at the time. Although, these days recipes are out there with avocado and trifle so maybe she was just ahead of her time. Anyway, the important thing – the recipe:


Makes enough to take to a party as a dip. Or enough for 2 for a taco dinner with leftovers for the next day. Will last 2 days in the fridge.

1 clove of garlic. Microplaned, minced or finely diced.

2-3 med-large avocados. 4 if on the smaller side. Roughly chopped.

2 large chillis. Seeds removed if you aren’t a big fan of hot spice.

juice of 1.5 limes (use more if limes are slightly small or not that juicy)

dash of olive oil

¼ large bunch of coriander. Chop to the stalks – start rough get finer the lower you go. If you aren’t a huge fan of coriander just finely chop the stalks.

1 tsp ground cumin

1 tsp ground coriander


freshly ground pepper

Spanish mild paprika


In a medium sized bowl, add the garlic, avocado, chills and lime juice. Mash with a fork.
Add olive oil, coriander, cumin, coriander, and salt and pepper to taste. Mix well.
Serve drizzled with olive oil and ground Spanish mild paprika.

Published by Zoe Crichton