Mexican-Inspired Avocado Cream

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.

Course Lunch, Snack

Cuisine Mexican

Prep Time 5 minutes

Total Time 5 minutes

Servings servings

Calories 220kcal

Author Toni Okamoto

Ingredients

4 small avocados or 2 large avocados, pitted and peeled
¼ cup of red or yellow onion
3-4 small garlic cloves (depending on garlic preference)
½-1 Tablespoon of minced cilantro (depending on your cilantro preference)
1 Tablespoon of lemon juice
½-1 teaspoon of salt (depending on your salt preference)
½ of 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.

Nutrition