Avocado Cream
A velvety avocado cream comes together in just a few minutes and is far more versatile than many people think. Whether as a dip for crunchy raw veg, a partner for anything off the grill, or a creamy spread on fresh bread, this green cream shines everywhere. Fresh basil and a squeeze of lemon give it a lovely aromatic lift. You might also know it as guacamole.
Ingredients
- 1 ripe avocado
- 6 leaves fresh basil
- 1 clove garlic
- splash freshly squeezed lemon juice
- salt
- freshly ground pepper
- to taste cold-pressed olive oil, optional
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 160 kcal | 320 kcal |
| Carbohydrates | 3 g | 6 g |
| Protein | 2 g | 4 g |
| Fat | 14 g | 28 g |
| Fibre | 4 g | 8 g |
| of which sugar | 0.5 g | 1 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Halve the avocado and scoop the flesh out of the skin with a spoon. Set the stone aside (see tip).
- Cut the avocado flesh into small pieces or roughly mash it with a fork.
- Finely chop the garlic and the basil leaves.
- Mix the avocado flesh, garlic, basil and freshly squeezed lemon juice into an even mixture. For an especially smooth texture, use a stick blender.
- Season the cream with salt and pepper. If you like, stir in a little cold-pressed olive oil to make it even creamier.
- Tip: If you're making the avocado cream a few hours ahead, pop the avocado stone back into the finished cream, cover the container and chill. This helps keep that fresh green colour. Just remove the stone again before serving.
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Nutrition facts per serving (estimate)
| Calories | 160 kcal |
|---|---|
| Carbohydrates | 3 g |
| Protein | 2 g |
| Fat | 14 g |
| Fibre | 4 g |
| of which sugar | 0.5 g |
Frequently asked questions
How do I stop avocado cream from turning brown?
Place the avocado stone into the finished cream, cover the container and keep it in the fridge. This helps keep the green colour.
Can I freeze avocado cream?
You can freeze it, but the texture changes slightly once thawed. It's best made fresh and eaten within a day.
What goes best with avocado cream?
It's brilliant as a dip for raw veg and grilled vegetables, as a spread on bread, or as a sauce for pasta.
Is avocado cream the same as guacamole?
It's similar, yes. Guacamole often also includes tomato and onion; this avocado cream leans on basil and garlic for a slightly more delicate flavour.
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