(Enough for 4)

This is a lovely summer dip and can be eaten with raw carrot, celery and cucumber sticks or used as a filling in wholemeal pitta bread.

•  1 tablespoon cider vinegar
• Juice of 1 lemon
• 6 tablespoons of mayonnaise — either use an egg free mayonnaise or an all natural mayonnaise — both should be without sugar
• 1 tablespoon fresh parsley, finely chopped
• 3 hard boiled organic eggs
• 1 ripe avocado
• 1 teaspoon clear honey or maple syrup
• Sea salt and black pepper to taste (optional)

Put all the ingredients in the blender and switch on.

This entry was posted on Friday, June 1st, 2007 at 10:00 am and is filed under Monthly Meal Ideas. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.