avocado-dip-mit-koriander

Author: Fissler

Avocado dip with coriander

15 min

Total Time

15 min

Cooking Time

15 min

Preperation Time

Ingredients

2 servings
150 g tomatoes
1 ripe avocado (300 g)
1 tbsp. grated zest and juice of one organic lime
1 shallot
1 garlic clove
1/2 bunch coriander
salt
pepper
1 tbsp. whole milk yogurt

Instructions

Step 1 of 3: 

 

Peel the tomatoes, halve and deseed them. Dice the flesh. Halve the avocado, remove the pit and peel the halves. Dice the flesh and drizzle with lime juice. Peel and roughly dice the shallot and garlic clove. Wash the cilantro, pat dry and pluck the leaves.

Step 2 of 3: 

 

Add all ingredients (except tomatoes and yogurt) to the Fissler Finecut® and pull the cord mechanism until a fine, creamy consistency is achieved.

Step 3 of 3: 

 

Transfer the avocado mixture to a bowl, fold in the yogurt and diced tomatoes, and season with salt, pepper, and lime zest. Garnish with a few cilantro leaves if desired – serve as a dip with tortilla chips, with quickly fried meat, poultry, or as a spread for bread.

Cookware used for preparation

Fissler Essential® Chef's Knife - precision-forged stainless steel chef's knife, modern ergonomic handle, timeless German design.A chef cuts a red bell pepper with the Fissler Essential® chef's knife, surrounded by fresh vegetables and elegant Fissler knives.
Fissler Essential® Chef's knife 18cm
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