- 4 ripe avocados, chopped
- 500 gm frozen podded edamame (see note) or peas, defrosted
- 3 small garlic cloves, crushed
- ½ preserved lemon, pith and flesh removed, rind rinsed and finely chopped
- 1Purée avocado, edamame, garlic, lemon juice and preserved lemon rind in a food processor and season to taste with salt and Tabasco. Serve topped with coriander, lemon rind, and a drizzle of oil. Avocado dip will keep refrigerated in an airtight container for a day.
Frozen edamame, green soy beans, are available from select Asian grocers. Drink suggestion by Rosie Meehan