The avocado and leek cream is a very easy recipe that can be made in less than 10 minutes and nothing needs to be cooked. It contains no gluten or animal-derived ingredients. The avocado and leek cream is tasty and aromatic, suitable for filling or accompanying bruschetta, rice dishes, pasta, raw or cooked vegetables, meat, fish and fried foods.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: about 6 oz (approx. 170 g)
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1 ripe avocado
- 2 tablespoons lemon juice (or 1 tablespoon apple cider vinegar)
- 1 tablespoon extra virgin olive oil
- to taste fine salt
- 2 leek rounds
Steps
To prepare the avocado and leek cream you will only need a bowl, a knife and a fork.
We can make it either with lemon juice or apple cider vinegar; it’s simply a matter of taste. I often prepare it both ways to create canapés, bruschetta, fillings for hard-boiled eggs, and so on.
Score the avocado skin all the way around with the knife, reaching the central pit with the blade.
With your hands, twist the two avocado halves in opposite directions to separate them easily.
Remove the pit, scoop out the soft flesh with a spoon and transfer it to a bowl.
Immediately add the vinegar, or the lemon juice (with a little grated zest), the salt and the oil.
Cut two leek rounds and chop them very finely; then add them to the avocado.
Using a fork, mash the avocado flesh well together with the other ingredients until you obtain a smooth cream. Taste and adjust oil or salt if needed.
That’s it; our avocado and leek cream is ready to use.
If you have leftover cream, cover it very well with plastic wrap and store it in the coldest part of the refrigerator for up to one day.
