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Lilly’s Table

 
 
Grilled Artichokes
© Lillys-Table.com Photo of Avocado Cream
 

Tags: Vegan Gluten-Free Low-Glycemic Dairy Free Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Avocado Cream

from Chopped Lentil Salad with Grilled Artichokes and Avocado Cream, the Week of May 25, 2014.
View the next recipe for this meal.

Substitute this for sour cream in recipes you want to make vegan, especially for Mexican or Caribbean-style dishes. Or serve it with fish or seafood. Double this recipe and use a blender to save time and to attain a better consistency. If storing, drizzle a little lemon juice on top and seal with a lid or plastic wrap.

Ingredients

  • 1 avocado, soft & ripe
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • 1 tablespoon olive oil, extra virgin
  • 1 teaspoon dijon mustard

Serving Size: 2 People

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Preparation Instructions

Cut the avocado in half along the pit. Squeeze the pit out or hit it with a large knife and twist it out. Scoop the avocado out in small pieces, smashing slightly as you toss it into the bowl.

By Hand:
Place the avocado, lemon juice, and part of the water into a bowl. Whisk and smash it until the avocado is a mushy soft mess. Add more water if necessary to mash & blend. Whisk in the olive oil and Dijon to taste. Electric beaters will also speed up this method and make for creamier results.

Blender:
This is a better technique, especially when needing more than 2 servings. Add the avocado, lemon juice, and 1/2 the water. Blend until smooth, adding more water as necessary. When fairly silky, add in the Dijon to taste and drizzle in the olive oil slowly until it thickens slightly.