Avocado Cream

The consistency of this is so deliciously thick and creamy. It falls somewhere between a sour cream and a mayonnaise, yet the slightly tangy flavour created by the apple cider vinegar gives it an edge and makes it just divine. I eat it with anything and everything, I particularly love it stirred into a veggie quinoa bowl or rye toast. It’s also so easy to make and requires no chopping, how perfect is that.

Makes 1 bowl, enough for 2 people

– 2 ripe avocados

– 3 tablespoons of apple cider vinegar

– 2 tablespoons of olive oil

– 2 tablespoons of water

– salt and pepper to taste

I normally stir it into a quinoa bowl with tomatoes, long-stemmed broccoli, zucchini and mushrooms. It’s my go-to dish at the moment.

Simply scoop the avocados out of their skin and place all the ingredients into a food processor. Blend them for a few minutes until a beautifully creamy paste forms.