Ingredients

Method

• 1 broccoli head, quartered, blanched and refreshed in ice-cold water
• 2 ripe avocados, halved and stone
• 1 lemon, zested and juiced
• sea salt and freshly ground black pepper, to taste
• baby cucumbers, for serving
• Woolworths sesame pretzels, for serving

Method

Ingredients

1. Place ¼ of the broccoli into the jug of a stick blender or a food processor with the avocado, lemon zest and juice, and season to taste. Blend until smooth.

2. Taste and see if you would like to add more broccoli or not. I like to use the remaining broccoli for dipping.

3. Serve with the cucumbers and pretzels.

Cook’s note: Alternatively, blend the remaining broccoli and fold into leftover mashed potatoes with cheese and make potato cakes or fritters. I get excited about ways to boost my veggie intake and this ‘guacamole’ does just that. Using a blender is essential because it incorporates the broccoli best. This is a basic version – add chopped chilli and coriander if you like a bit of spice.

Find more dips recipes here.

Photograph: Sadiqah Assur- Ismail

Food assistant: Claire-Ellen van Rooyen