I really recommend making this at the last minute – you can always rope in your partner to help. If you have to prepare beforehand, put the pip back into the mixture as it prevents browning, and remove just before serving.


  • 1 large ripe avocado, pipped and skinned
  • 1 clove garlic, finely chopped
  • ½ t (2.5 ml) Ina Paarman’s Garlic Pepper Seasoning
  • juice of half a lime or lemon

Cube the avocado and then roughly crush it with a wire whisk or fork in a mixing bowl. Keep some texture.

Add the fresh garlic, Garlic Pepper Seasoning and lime juice. Mix lightly, don’t pulverise too much.

Serve soon.

Ina's Tip

Select an avocado with dull, matte looking skin. Avocados should have fat necks and feel heavy for their size when weighed in your hand. If you cannot find a ‘ready to serve’ ripe avocado you can wrap it in newspaper with a ripe apple or banana and store in a dark cupboard. The fruit releases ethylene which considerably accelerates the ripening process of the avocados.

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