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.