Smooth Avocado Cream
This smooth avocado cream is such a super side dish. You can prepare it as the last thing before you sit down, as the colour can fade a little, but as it’s so easy to prepare it’s not a problem at all.
I had this recently with the ginger-marinated salmon or the raw salmon tartare salad and you can have it together with fried fish or meat. If you’re a vegetarien it would be lovely combined with another veggie dish. It works also fantastically a spread in the panini sandwiches.
Just ensure the avocado’s for the dish are really ripe. I prefer the dark avocado with the thick, black and rough skin, called Hass, compared to the light green type, called Fuerte.
How To Do The Smooth Avocado Cream
Serves 3-4 as a side dish
2-3 and ripe avocados
Juice from 1 lime or lemon, adjust it to your taste
150 ml cream, whipped
Salt and freshly ground pepper
Tabasco or frehly chopped chili
Cut the avocados in half lengthways and peel them. Remove the stones.
Put the avocado meat in a bowl and crush it thoroughly with a fork.
Add lemon juice, salt and pepper, Tabasco or chili and sti again.
Whip the cream and carefully blend it into the avocado cream.
Serve it or store in the fridge until you serve it. You can drizzle olive oil or lemon juice on top and/or cover it with cling film until served.
At your right you see it serves with the Salmon Tartare Salad.
Tips & Tricks; If you eat chicken or fish with this or another other low-fat dish, you could add Bulletproof Octane Oil to the Avocado Cream. It’s flavourless as well.