Avocado, spinach and lime recipe

1. Wash the spinach well and put in a large colander in the sink. Boil a full kettle of water, then pour over the spinach and allow to steam for 2 mins. Put the spinach into a muslin and squeeze as much liquid out as possible or use the back of a spoon in the colander to get as much liquid out of the spinach as you can. Roughly chop the cooked spinach.
2. To make the finger food, cut an avocado in half, then remove the stone and cut into 2cm wide wedges. Peel the skin off two-thirds of each wedge, so that that baby can hold the stick easily. Squeeze a little lime over for flavour, if you like.
3. Peel and stone the remaining avocado and roughly chop. Blitz together with the spinach and lime in a small food processor or use a stick blender until completely smooth. Store in the fridge for up to 5 days.

Tip: You can also roll avocado spears in desiccated coconut or milled flaxseed instead of keeping the skin on to make it easier for a baby to grip.

Freezing and defrosting guidelines

Freeze the purée in an ice cube tray and stir into sauces for older babies or simply defrost and reheat until piping hot before allowing to cool. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Baby weaning recipes

*This recipe is appropriate for babies at the first stage of weaning, from around 6 months of age. Textures should be smooth to begin with then mashed or lumpy as your baby progresses through this stage. Soft finger foods can be offered at start of complementary feeding​. When weaning your baby, introduce allergenic foods one at a time and not before 6 months.