This is an adapted version from Lee Holmes’ “Supercharged Foods” book, and I love it! And not just for those times that my liver needs a little cleansing!
This is a terrific dip that keeps well in the fridge for a good couple of days … it’s great in a sandwich or on top of open sandwiches, but also delicious used as a topping for chicken or beef dishes (like baked chicken schnitzel or beef tacos). It goes beautifully with sour cream and sweet chilli sauce for Mexican style dishes … so use your imagination and go wild!
Liver Cleansing Dip
Prep time
Total time
This is a terrific dip that keeps well in the fridge for a good couple of days … great in a sandwich or on top of open sandwiches, but also delicious used as a topping for chicken or beef dishes (like baked chicken schnitzel or beef tacos). It goes beautifully with sour cream and sweet chilli sauce so is a great addition to any Mexican style meal.
Author: Gina @ The Passionate Pantry
Ingredients
- 1 large avocado (150g flesh weight)
- 3 tbls lemon juice (1 tbls used first, then 2 tbls added later)
- 1 clove garlic, peeled
- ½ small red onion
- 120g fresh baby spinach leaves
- 100g Brazil nuts (or use pepitas and sunflower seeds for nut free version)
- 20g olive oil
- ½ tsp sea salt flakes
- ½ tsp freshly cracked pepper
- pinch chilli flakes, or to taste
- small bunch fresh coriander (washed, with root intact and scraped, and cut into chunks)
- crushed Brazil nuts or seeds to garnish
Instructions
- In a separate bowl roughly mash avocado with 1 tablespoon of the lemon juice
- Place garlic into TM bowl and chop 3 seconds / speed 7
- Add onion, spinach, Brazil nuts (or seeds), oil, salt, pepper, chili flakes and coriander, along with the remaining 2 tablespoons of lemon juice and turbo once
- Scrape down sides and turbo again
- Add avocado and turbo again 2-3 times until you get the consistency you like
- Put into serving bowl and top with extra chopped nuts or seeds
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