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Crunchy raw vegetables seem to be more acceptable to many children, and dipping them into this nutritious garlicky guacamole adds to the appeal.
1 ripe medium-size avocado
1 small garlic clove, crushed
1 tbsp lemon juice
1 tbsp mayonnaise
various raw vegetables, such as broccoli, cauliflower, bell peppers, cucumber, celery, baby corn, carrots, snow peas
1 Cut the avocado in half and remove the pit. Scoop the flesh out of the skin. Transfer the flesh to a blender or processor and add the garlic, lemon juice, and mayonnaise. Process until the dip is the consistency you prefer. Alternatively, place the ingredients in a bowl and mash together.
2 Prepare the vegetables to dip into the avocado mixture: cut broccoli and cauliflower into florets; de-seed the peppers and cut into strips; cut celery, cucumber, and carrots into sticks, and leave snow peas and baby corn whole. You may wish to blanche the snow peas or corn slightly first. Serve with the dip.
Although avocados are fairly high in fat, it is the beneficial monounsaturated type. Avocados are best eaten when just ripe to get the full benefit of their antioxidant vitamins A, C, and E, which protect brain cells against destructive free radicals. They also contain B-complex vitamins for memory and clarity of thought.