Hello lovelies, after my green wild garlic soup, here is the second spring recipe I fell in love with this season: a creamy wild garlic avocado dip. It really could not be easier to make, yet the result is so good that I ate two slices of bread with it straight away. Everything goes into the blender, a quick whizz, season to taste – done.
The dip is a real all-rounder. We first ate it as a spread on toasted bread topped with pan-fried green asparagus and oven-roasted cocktail tomatoes. Oh my, what a heavenly combination. For the tomatoes, just toss them with a little oil, salt, pepper and a pinch of coconut blossom sugar, then roast at high heat until they crack and brown. Halve the asparagus lengthwise and pan-fry it in olive oil, seasoning with salt, pepper and fresh lemon juice.
The next day we still had some asparagus and dip left, so we simply combined it a little differently: I shaved the asparagus into thin ribbons with a peeler, quickly sautéed them and tossed them with a little arugula pesto. Served with thin golden potato coins – sliced with the skin on, seasoned with herbs, salt and pepper, and roasted without any oil at 200°C for about 25–30 minutes until golden. The dip is just as good with roasted potatoes, as a base for savory pancakes and wraps, or simply with veggie sticks.
This dip is part of my post with 2 wild garlic recipes – soup and dip, where you'll also find my green potato and broccoli soup with wild garlic. If you love cooking with these fresh green leaves as much as I do, be sure to try my wild garlic arugula pesto with crispy potatoes and my quick vegan wild garlic pesto, too. And if spring on a plate is your thing, you'll love my light potato asparagus salad.
