• 2 limes, zest and juice
  • 2 cm ginger, peeled
  • 1 red chilli, deseeded
  • 3 sprigs mint, leaves only
  • 3 sprigs parsley, leaves only
  • Himalayan sea salt and pepper to season
  • 30g olive oil
  • 1 small red onion, peeled, finely diced
  • 2 ripe avocados, skin and stones removed
  • your choice of salad ingredients to serve with the avocado


  1. Peel the zest off the limes (remove white pith) then segment the flesh of one lime, chop finely and set aside. Squeeze the juice from the second lime and set aside.
  2. Place the zest and ginger in TM bowl and grate 15 secs/speed 8.
  3. Add chilli, herbs, salt and pepper to taste and blitz for 5 secs/speed 9.
  4. Scrape the sides of the bowl down and add olive oil. Blend to emulsify for 10 secs/speed 8.
  5. Add reserved lime flesh and diced red onion and stir to combine for 10 secs/speed 3.
  6. Slice the avocados and fan around the plate before pouring the sauce on the top with your choice of toppings and serving immediately. (I’ve used cherry tomatoes, feta cheese, and black olives.)