Creamy and delicious, this dip adds moisture and lubrication to drier foods like pretzels, chapatis, and savoury biscuits.
Avocados are rajasic, meaning that they stimulate the mind. It’s therefore best to enjoy them in moderation. You can learn more about the impact of food on the mind by checking out our Guide to Sattvic Foods.
Eating a lot of avocado can also increase pitta (the fire and water elements in the body), which can cause diarrhea, skin issues, excessive burping, a burning sensation after eating, extreme hunger, or elimination of food before it is fully digested. If you are experiencing symptoms of excess pitta, it is best to substitute the warming mustard seeds with mint.
Avocado Wasabi Dip
Serves 2-4 people
Preparation time: 10 minutes
Augmenting
You'll need
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1 small ripe avocado
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1 tbsp extra virgin olive oil
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¼ tsp mustard seeds or ¼ tsp wasabi for Japanese flair
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1 tsp coriander seeds
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¼ tsp mineral salt
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a pinch of freshly ground black pepper
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a squeeze of lime juice
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2-3 tbsp water
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¼ cup chopped fresh dill, optional
Here's how
In a small saucepan, gently heat the olive oil.
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Add the mustard seeds (if using) and coriander seeds, as well as the salt, stir until they start to pop, about 30 seconds.
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Remove from the heat and let cool slightly.
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Combine the oil and the seeds with the rest of the ingredients and blend to create a creamy dip. If using wasabi instead of mustard seeds, add to dip and stir.
Tips
When buying wasabi, seek out a high-quality organic brand. Always read the label to make sure there aren’t chemicals added. You may find that the ‘wasabi’ is actually mostly horseradish. This is fine, but horseradish is much more pungent than wasabi (fresh wasabi is actually fairly mild) so use less.
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