· 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.