This green delight is a tasty, nutrient-dense dip that even green-fussy kids will love. It’s so much more than another guacamole! The green herbs and spinach are a great source of antioxidants, vitamins and minerals. The avocado is an incredibly nutrient-dense food and a great source of mono-unsaturated fats that will keep your kids full for longer.

Makes about a 1 cup

  • handful parsley leaves
  • handful mint leaves
  • handful baby spinach leaves
  • 300g (about 2-3 avocados) peeled and seeds removed
  • juice from 1 lime, or to taste
  • good pinch sea salt
  • good grind black pepper
  • 1 heaped tablespoon full-fat natural or greek yoghurt (optional)

In a food processor or high-powered blender chop your parsley, mint and spinach. Add the avocado and blend on high, scraping the sides until smooth. Add the lime juice, seasoning and yoghurt and process until smooth. For a dairy-free variation, substitute the yoghurt for coconut milk or just omit altogether. Store it in an airtight glass container in the fridge for a few days. Top with a little extra lime juice to stop it going brown. Can be frozen for up to three months.

As a dip for raw or steamed vegetables. In a sandwich, instead of butter or mayo. Use it to bind meat, tuna or even egg in a sandwich or wrap.

Well Nourished

Well Nourished  

Founded by Georgia, a mum, cookbook author, naturopath with 19 years experience and the creator of The Well Nourished Lunch Box Challenge, Well Nourished delivers wholesome, easy-to-follow recipes targeted to busy families. Readers flock to Well Nourished for inspiring health advice and free, nourishing, family friendly recipes. // www.wellnourished.com.au