This is our variation on the ultimate go-to dressing — delicious, fresh, simple and great on just about everything. Serve with seafood, as a salad dressing, a sandwich binder, or a great dipping sauce for vegetables and boiled eggs.
Makes 400g (14 oz/ 1½ cups).
Ingredients 10
1 red asian shallot, small, roughly chopped
1 garlic clove, small, just a tiny amount for babies
1 tbsp lime juice
1 tbsp lemon juice
1 avocado, peeled and pitted
Handful coriander leaves, (cilantro), washed, dried, roughly chopped
15 g basil leaves, washed, dried, roughly chopped
25 g mint leaves, washed, dried, roughly chopped
3 tbsp water
Pinch salt, omit for babies
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Method 2
In a food processor or blender, add , , , , , , , , and , and purée until smooth. Serve immediately.
Store in a sealed container in the refrigerator for up to 3 days.
Pam Brook's tips
For younger babies 7 months plus who are into finger food, use this as a dipping sauce.
For older babies, serve as a dipping sauce with toast ‘soldiers‘ (finger-sized pieces).
For toddlers, serve as for adults.