Get ready to elevate your buddha bowls, burritos, lunch sandwiches and more! This Mexican Inspired avocado cream is so good you might give guacamole a rest.
4smallavocados or 2 large avocados, pitted and peeled
¼cupof red or yellow onion
3-4small garlic cloves (depending on garlic preference)
½-1Tablespoonof minced cilantro (depending on your cilantro preference)
1Tablespoonof lemon juice
½-1teaspoonof salt (depending on your salt preference)
½of a small jalapeno (optional, if you like spicy)
Instructions
In a food processor, add all of the ingredients and wiz on high until completely creamy.
Where there are a range of measurements on the ingredients list, start with the small amounts, and add more based on your preferences.
Notes
Keep your Avocado Cream Green:
Store it: Preferably in an (extremely) air-tight container, bag or wrap it with plastic as tight as you can.
Squeeze a lemon on top of it: This is the oldest trick in the book but it works to a certain extent. We advise you not to wait for more than a couple of hours to eat it.
Store it with an onion: Strange, right? Well, apparently onions and avos get along pretty well. Onions contain sulfur which prevents the avocado from making contact with the oxygen.