Green dips

This is a tasty and quick dip I ate at a Japanese friend’s house. She mixed it with a little mayo and served it with tomato and lettuce salad; I omitted the mayo and went for carrots. Both ways, it is a pleasant change if you like wasabi (which I do) and if you have had enough Guacamole (which I don’t). It is probably not as good as Guacamole, then, but it is still quite good.

I also give you the recipe of guacamole as I prepare it. A friend of mine taught it to me, when she came back after a long stay  in South America.  I did not like avocado that much then, and Guacamole was an eye-opener. She was my best friend when we were children, and we have lost and found each other a million times since then. She now lives in South America again, and I don’t have much chances for contact. We occasionally exchange news, because, twenty years later, our mothers  – who  still live next door to each other – became close friends. Still,  I miss her. She’ll always have the most beautiful smile I’ve ever seen.

Avocado and Wasabi dip

Ingredients:

1 ripe avocado, peeled and stoned
few drops of lemon juice
salt
1 scant teaspoon wasabi (start with a little less if you don’t like hot food)

Method: Mix everything using a food processor or a fork. Taste and adjust seasoning. Serve immediately, or it will turn black.

Guacamole

Ingredients:

1 ripe avocado, peeled and stoned
juice of one lime
at least one fresh red hot chilli pepper, or more to taste
2  spring onions, most of the green part removed
salt

Method:  I prefer it a little chunky, so I use a fork to smash the avocado and chop chilli and onions. When I don’t have time I just use a food processor. Mix together, add lime juice and salt, taste and add more according to taste. Serve immediately.

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