Light, refreshing, and good on everything from lettuce leaves, carrots, celery, cucumber slices, peppers, or to top beef, chicken or fish. I used this dip as a salad dressing as well. Full of all the good stuff you want to keep fueling yourself with (healthy fats, fiber, vitamins, and minerals). I think this will be a go to snack for the summer months!
This dip is a breeze to put together and is a highly adaptable recipe.
Add red pepper instead of yellow, add garlic and/or cumin, throw in tomato, use a different citrus for the acidity, add fresh herbs like basil or cilantro. This could also be turned into a hummus with adding tahini and more zucchini for added bulk (squeezing water from zucchini if shredded first before adding will result in a denser dip).
You could save the avocado for slices to eat on a salad or wrap for later or dice the other half and mix in with the rest of the dip for some texture. If your kids aren’t into veggies but like guacamole, this is a great way to sneak more into them!
Tip: to tell if an avocado is ripe, the skin should give with light pressure and the bit under the stem nub at the top of the avocado should be green rather than brown. Check out this post The Kitchn for photos!
1 medium sized zucchini
2 stems green onion, green part only
1 small yellow pepper
1/2 of a lemon, juiced
1/2 of an avocado
pinch of sea salt & hot sauce
1/ Roughly chop zucchini, green onion, and yellow pepper into big chunks and place in food processor. Blend until almost completely broken down.
2/ Add avocado, lemon juice, sea salt and other seasonings of choice (herbs or spices you might go for). Blend until smooth & store in the refrigerator, about 3-5 days.