Dips & Condiments,Old Recipe Dips + Condiments Avocados have garnered various responses amongst my friends – but the key to enjoying an avocado is to dress it up the right way. Plain avocados taste like nothing in my opinion – it’s fleshy but requires much seasoning with lemon, salt and pepper to extract the optimum pleasure of this fruit. My initial encounters with the avocado were limited to my Dad and I cutting one into half, removing the seed and drizzling extra virgin olive, minced garlic, lot’s of lemon and generous amounts of salt and pepper. I wouldn’t waste the avocado any other way, scraping of every bit with a spoon. Perhaps the only other variation was in a caprese salad. (By the way, avocados are Goddess Nigella’s favourite too – does that inspire you enough?) Many say the avocado is too fatty, higher in cholesterol, but I consider them good fats – better than butter or oil at least! Have half an avocado every few days and you should be fine. This is what I call more of a “loaded guacamole” – and quite frankly, this makes you eat many more chips! The Recipe Serves Ingredients 2 avocados 3 tomatoes, finely chopped 3 spring onions, finely chopped 1 onion, finely chopped 2 lemons 4 cloves of garlic, minced 6-7 jalapenos (optional) 1 green capsicum, finely chopped (optional) 2 tsp paprika powder Salt + pepper to taste Instructions Cut the avocado into half and remove the seed. With a spoon, scoop out the flesh from inside and mash with a fork, leaving it slightly chunky. Add in the rest of the ingredients and mix well. Squeeze in the lemon and season well with salt and pepper. Sprinkle paprika on top before serving.