Like many docs out there, I rarely get anytime for lunch. “Lunch break” = the time I have to catch up from my morning clinic session. But this doesn’t necessarily mean I want my lunch to consist of a sandwich “inhaled” as quickly as humanly possible. I also don’t want to go without food until dinner time, feel super hungry, and end up eating something that I’m bound to regret.
Solution: healthy snacks throughout the day. This pistachio avocado dips is one of my favorites. I love pistachio and I love avocado. Lemon juice, mint, and orange blossom water adds a refreshing twist. I usually dip carrots, cucumbers, but toasted pita bread would be tasty as well.
Pistachio is very low in cholesterol and sodium and is a good source of vitamin B6, copper, and manganese. Avocado also is low in cholesterol and sodium and is a good source of dietary fiber, vitamin C, vitamin K, and folate.
For other healthy dips, please check out my recipe for turmeric hummus.
Inspired by Taratur de pistaches by Épices de cru.
Pistachio avocado dip
1 cup of shelled pistachio
1 avocado
1 tsp sea salt
2 sprigs of fresh mint
8 tbsp of lemon juice
2 garlic cloves
2 tbsp tahini
1 tsp of orange blossom water
Instructions
- In a food processor, grind pistachio first.
- Then add the remainder of the ingredients. Grind until desired until you reach a creamy consistency.
- Adjust seasoning: salt, lemon juice, mint.
Perfect on a piece of toast or for dipping raw veggies.
