Green light dip

• 4 ripe avocadoes
• 20 ml (4 tsp) lemon juice
• Fresh parsley, to taste
• Salt and pepper
  
  
  Preparation
  
• Puree the avocadoes in a food processor.
• Add the other ingredients and blend well.

  Variations
  
  Add diced tomatoes or bell peppers to the recipe.

  This recipe comes from the book Allergique?... à table! (2002) by the Association Québécoise des Allergies Alimentaires.

• 250 ml (1 cup) plain yogurt
• 125 ml (½ cup) light mayonnaise
• 1 small carrot, grated
• 1 green onion, thinly sliced
• 15 ml (1 tbsp) ketchup
• 15 ml (1 tbsp) honey
• 5 ml (1 tsp) curry powder
• Fresh parsley, to taste
• Salt and pepper
• 15 ml (1 tbsp) coloured bell pepper, diced
  
  
  Preparation
  
• Blend all the ingredients (except the bell pepper) and refrigerate until ready to serve.
• Garnish with diced bell pepper.