Ingredients (serves 4)
1 tbs lime zest
2 tsp lime juice
1 avocado, mashed
1 tbs sweet chilli sauce
2 tbs chopped coriander
Sea salt & cracked black pepper to taste
2 carrots, cut into sticks
1 red capsicum, cut into sticks
1 zucchini, cut into sticks
100g broccoli, cut into florets
Place lime zest, lime juice, avocado, sweet chilli sauce and coriander into a medium-sized bowl. Stir to combine. Season with salt and pepper.
Place carrots, capsicum, zucchini and broccoli into a heat-proof bowl. Pour over boiling water and leave for 30 seconds. Drain and plunge into coldwater. Drain well.
Arrange blanched vegetables onto a serving plate. Serve with dip.