Put the mustard and dill in a small cup and stir well. To stir in water. Then add the olive oil and stir until smooth. Add salt and pepper to taste (less is more). Thanks to the emulsifying effect of mustard, the water and oil do not separate again.
Cut the soft avocados lengthways around the core, twist the halves against each other and pull apart.
Remove the core and fill the cavity with the sauce. Have leftover sauce ready to take away.
Sprinkle the avocados with a little lime juice, depending on your taste. Otherwise, serve immediately as they oxidize very quickly.
It goes well with crispy white bread with olives, olive oil and sun-dried tomatoes.
The small, black-violet avocados (Hass variety) are better off than the large, green ones (Fuerte variety). The shell is thicker, harder and doesn`t break as easily when spooned as with the green ones. Fuerte, on the other hand, is more suitable for peeling, i.e. for guacamole and salads.
Avocados are high in fiber and unsaturated fat. However, at around 15%, their fat content is not as high as is often assumed.
This makes avocados a healthy and nutritious snack, especially for vegetarians and vegans.
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