Avocados are a wonderful fruit but they have been given a bad name amongst slimmers because of the fat content.

But this fat comes in the form of beneficial essential unsaturated fats, which are exceptionally easy to digest.

Avocados are high in potassium, the mineral that helps prevent water retention and are also a rich source of vitamin E as well as vitamin C, B6, folic acid, calcium, magnesium and manganese. Avocados also contain lutein which is an anti-oxidant especially beneficial to the eyes. They have also been found to help produce collagen, which gives the elasticity to skin and is essential for maintaining bone health.

Avocados have been shown to help lower cholesterol as they contain a substance called beta-sitosterol which helps to stop the absorption of cholesterol in the small intestines. Beta-sitosterol can also help with blood sugar swings and may help to prevent a number of cancers including breast cancer. Epicatechin, the same antioxidant as found in green tea, is also present in avocados.

Avocados also contain another substance called mannoheptulose which has a cancer protecting effect. Mannoheptulose inhibits an enzyme which prevents the uptake of glucose into cancer cells. Cancer cells use glucose as their primary fuel so, by blocking the uptake of glucose into cancer cells, it is essentially starving those cells.

(Enough for 4)

This is a lovely summer dip and can be eaten with raw carrot, celery and cucumber sticks or used as a filling in wholemeal pitta bread.

•  1 tablespoon cider vinegar
• Juice of 1 lemon
• 6 tablespoons of mayonnaise – either use an egg free mayonnaise or an all natural mayonnaise – both should be without sugar
• 1 tablespoon fresh parsley, finely chopped
• 3 hard boiled organic eggs
• 1 ripe avocado
• 1 teaspoon clear honey or maple syrup
• Sea salt and black pepper to taste (optional)

Put all the ingredients in the blender and switch on.