This recipe relies on the natural oil from the avocado, rather than the addition of olive oil.  It is good and lemony, and will keep for a few days in the fridge, ready to be snacked on.  Best of all, it only takes seconds to make. 

Method (Serves 6)

• Blend the ingredients together in a food processor.  
• Adjust seasoning to your liking; add more Tabasco sauce if you prefer a slightly pokier breakfast to get you going.  
• Spread onto freshly toasted rye bread and enjoy.