- 2 avocados (ripe)
- 1/ 2 tomato
- 1 / 2 onion
- Olive oil
- Cut the avocado in half, remove the stone and empty with a spoon.
- Wash the tomatoes and onion.
- Cut in small cubes
- In a bowl, squash avocado with a fork and mix with diced tomatoes, a little oil and a pinch of salt.
- Wash and peel the carrot. Cut into strips.
- Wash the zucchini. Cut into strips (without removing the skin).
- Serve as an appetizer
You can use this dip for the filling of your jacket potatoe