· 4 Ripe Avocados

· 2-3 finely chopped spring onions/shallots

· 1 medium zucchini/baby marrow

· 1/2 cup cilantro/coriander leaves

· 1 green chilli (include seeds if you like it very hot)

· 1/2 a lemon/lime juice

· Mary-Ann's Garlic and Herb salt to taste.  Blend the zucchini, chilli spices and juice until fine then add cilantro and avocado and chop coarsely and serve.