Skip to content

We’re big fans of Mexican food here at VegKit, but we’re certainly not purists. What better way to jazz up this classically creamy dip than with a bit of an Asian kick?!

You will need

Serves 4

  • 3 avocados
  • 1/2 shallot, diced
  • 3 kaffir lime leaves, thinly sliced
  • 1 red chilli, seed removed, finely diced
  • 1 tablespoon toasted sesame oil
  • 2–3 limes, juiced
  • 2 teaspoons coconut aminos
  • Salt
  • 2–3 tablespoons extra virgin olive oil

To serve

  • 1 teaspoon black sesame seeds
  • 1/4 bunch fresh chives, chopped
  • 1 packet corn chips

Share this recipe


15 mins to prep

  1. Step 1

    Add the avocados, shallot, lime leaves, chilli, sesame oil, lime juice and the coconut aminos to a bowl. Mash and mix to bring everything together. Taste and season with salt and extra lime if it needs a little more zing. Loosen with extra virgin olive oil and stir through.

  2. Step 2

    Spoon into a serving bowl and top with black sesame seeds and chives. Serve with corn chips.

Recipe: Simon Toohey

This website uses cookies

And not just the choc chip kind! We also use cookies to improve your experience on our site – for example, they will allow you to ‘favourite’ your top recipes, which is very handy! To find out more, you can read our privacy policy