This is a very simple recipe that creates a dairy-free dip. You could use this as a dip, or as part of a filling for a lunchbox wrap, with some greens, celery or sprouts. (My wrap fillings always seem to fall out the bottom unless I put them through the blender first)
Ingredients:
100g tuna packed in olive oil, drained
1 avocado, flesh only
Two tablespoons fresh chopped parsley or dill
Lemon juice, about one tablespoon or more to taste
Method:
Blend tuna and avocado until smooth in electric blender. Stir in herbs and lemon juice. Adjust taste and texture with extra lemon juice. Optional extra: A little dried chilli
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