Ingredients
Vegetarian, Gluten-free, Nut-free, Egg-free 
15 minutes 
4-6 - 2 large ripe avocados
- 1–2 fresh limes (zest of 1, juice of 2)
- 1 large shallot or 1 small red onion, very finely chopped
- 1 jalapeño, deseeded and very finely chopped
- 100g goat or sheep milk feta cheese, finely chopped
- 2 handfuls of fresh coriander leaves, finely chopped (basil is a great substitute if you don't like coriander/cilantro)
- Extra virgin olive oil
- Flaky sea salt
- Corn chips, salted potato chips, or crackers to serve
Method
- Carefully halve the avocados, remove the seeds, and score the flesh into 1cm cubes using a knife. Scoop the cubes into a medium mixing bowl.
- Lightly smash the avocado with a large spoon to create a rough, chunky mixture.
- Add the zest of 1 lime and the juice of 1 lime. Taste and adjust with more juice from another half or whole lime, depending on your preference for tanginess and the juiciness of the limes.
- Stir in the finely chopped shallot, jalapeño, feta, a pinch of flaky sea salt, a drizzle of olive oil, and a generous amount of freshly cracked black pepper.
- Taste and adjust seasoning with additional olive oil, salt, or lime if needed.
- Serve directly from the mixing bowl or transfer to a serving plate or shallow bowl.
- Finish with a drizzle of olive oil, a sprinkle of flaky sea salt, and more cracked black pepper.
- Optional: Garnish with coriander flowers and fresh seeds if you happen to have a coriander plant going to seed in your garden like I did at the time - a beautiful and delicious (albeit rare) touch.
- Serve with corn chips, salted potato chips, crackers, or flatbread. This dip also pairs beautifully with tacos or taco bowls.
NOTES
Avocado: Use ripe but firm avocados for the best texture—creamy with a bit of bite.
Herb Substitute: Basil brings a sweet, fresh note if you’re not a fan of coriander.
Cheese Choice: Goat or sheep milk feta is recommended for its creamy, tangy flavour, but any crumbly feta will work.
Heat Level: For a milder dip, start with 1/2 a deseeded jalapeño, or add an extra half if you love more heat!
Serving Ideas: Besides chips, try using chopped vegetables, or crispy pita for scooping.
Storage: Best eaten fresh but can be stored in an airtight container with plastic wrap pressed against the surface for up to 2 days to prevent browning.
