Avocado Cream to pair with many dishes—to simply spread on bread or use as a base for sandwiches and appetizers, it is very quick to make and requires no cooking. Many of you asked me how to use avocado and this is a perfect recipe. Many people don’t like the taste of avocado, but I assure you that using it this way, rather than raw in a salad, you may really enjoy it. Very easy to make and versatile; please use a ripe avocado otherwise it won’t be creamy and you’ll end up with a grainy mixture. I’m not a fan of avocado in salads, but this cream is truly tasty and delicious. I used it to prepare COLD PASTA WITH SALMON AND AVOCADO, tasty bruschetta with swordfish and zucchini rolls with smoked tuna. It’s also great for filling vol-au-vents. I suggest also looking at all the other avocado recipes. I recommend making it just before serving because if you store it in the fridge it will tend to oxidize on the surface. Now let’s see how to prepare the Avocado Cream and if you try it let me know. Barbara
I also recommend trying:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients to make the Avocado Cream
- 1 Avocado (ripe)
- 2 pinches Salt
- 1 pinch Pepper
- 2 tbsp Extra virgin olive oil
- Half lemon
How to make the Avocado Cream
Let’s start preparing the avocado cream. Wash the avocado and cut it in half lengthwise, remove the central pit and scoop out the avocado flesh with a teaspoon and place it on a plate.
With a fork mash the flesh on the plate until creamy, add 2 pinches of salt, a grating of pepper and 2 tablespoons of extra virgin olive oil.
Wash the lemon and grate half the peel over the avocado, squeeze half a lemon and add the juice to the cream. Quick, right? The avocado cream is ready to be used.
If you don’t use it immediately, store it in the refrigerator covered with plastic wrap.
How to store the Avocado Cream
Store it in the refrigerator covered with plastic wrap; moisten with lemon juice otherwise it will oxidize.
