This is a super quick recipe, for a homemade and very yummy avocado coriander dip that everybody will love.

You’ll need 5 ingredients only namely avocado, coriander leaves, 1 small lemon, tofu or vegan yoghurt and chili.

It’s a very creamy dip (or spread) thanks to the combination of avocado and tofu with the other ingredients.

Let me explain. I basically put all the ingredients in a food processor and there it is. So, you can make this tasty dip in a matter of minutes (I often do that when I have a last minute meeting or gathering with friends). It’s a winner recipe because it requires a minimum effort for a maximum result.

How do I use it?

It’s an easy healthy dip that you can easily combine with my irresistible rainbow vegan salad, top my stuffed sweet potato with it or dip some healthy Belgian fries in it !

What other fantastic vegan sauces can I recommend?

I have a raw mayonnaise that is to die for and also a healthy ketchup that is a staple at home. These aren’t just any sauce, they are basics if you want to improve your healthy lifestyle.

Top Tip 

Coriander, cilantro or Chinese parsley  is a wonderful herb and a good source of dietary fiber, manganese, iron and magnesium.

The seeds have a lemony citrus flavor while the fresh leaves add an incredible taste to your recipe !

Healthy avocado coriander dip and…

Creamy, fresh and full of vitamins !

If you make it

If you make this avocado coriander dip, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.

Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.

Healthy greetings from Laetitia

EASY CORIANDER AVOCADO DIP

Avocado lovers, this is a great way to eat your creamy avocado with delicious spices and it is 100% vegan. Use it as I do : for everything !

Category Dressing, Snack

Cuisine Gluten free, Vegan

Keyword Spreadable

Prep time 10 minutes minutes

Total time 10 minutes minutes

Servings 1 small bowl

INGREDIENTS

• 1 avocado - peeled and stoned
• 15-20 coriander leaves
• 1 small lemon - freshly squeezed
• ⅓ cup silken tofu - or any vegan yoghurt if you want to avoid tofu
• ½ red chili, chopped
• Himalayan salt and fresh ground pepper - to taste

INSTRUCTIONS

• Place all the ingredients in a food processor (small or medium size) and pulse it until creamy (and all coriander leaves are broken down).
• Place it in a bowl and chill in the fridge for about 15 minutes.