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.
