When thinking about food to pack for a picnic, my mind automatically drifts towards some sort of dip. Dips are such a crowd-pleaser, and making them at home is incredibly easy and quick. Here I've gone for a bright edamame and avocado dip that zings with lime juice. I like to serve it with tortilla chips but of course standard supermarket corn chips will be delicious, too.
200g shelled edamame (soybeans)
2 tbsp extra virgin olive oil
juice of two limes
small handful of mint leaves
tortilla chips, to serve
To make the dip, simply blanch the edamame and allow them to cool. Reserve a few for garnish then in a blender or food processor blitz the rest with the flesh from the avocados plus the olive oil, lime juice and mint.
If the mixture is a little stiff and difficult to blend, drizzle in a tablespoon or two of water to loosen it up. Season well with sea salt and ground white pepper. Spoon onto a plate or into your container, top with the reserved edamame and serve with plenty of tortilla chips for dipping.