- 1 extra large avocado diced
- 1 small vine-ripened tomato diced
- 1/2 red onion finely chopped
- 3 tablespoon coriander chopped
- Into a bowl, place all the ingredients.
- Season with sea salt and cracked pepper and gently mix to combine.
- Cover with glad wrap and refrigerate until ready to serve, though this dip is best served immediately to prevent the avocado oxidising.