Ingredients
| ½ cup pickle juice | |
| 1 small handful fresh dill (or use 2 teaspoons dried dill) | |
| 1 avocado | |
| 1 pinch chilli flakes | |
| lemon juice to taste (start with 1–2 tablespoons) | |
| ½ teaspoon sea salt |
I often add the pickle juice left over from a jar of pickles into what I’m cooking to add a little acidity and, sometimes, sweetness. Because pickle juices vary considerably in both these elements, you may need to adjust the flavourings, adding extra lemon juice or vinegar to the mix. Try this with Cucumber, fennel & radish with smoked salmon
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Instructions
| 1. | Combine all the ingredients in a food processor and blend until smooth. |
| 2. | Adjust the seasonings if necessary. |
| 3. | If you prefer a thinner dressing, add a little water. |
| 4. | Ideally use within 1–2 days as the avocado will begin to discolour. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles