Sunday, 26 June 2011


Again a mainstay of our family Tex-Mex meals, this is quick to prepare and keeps, tightly covered, for a day or two in the fridge - if there's any left!


  • 1 ripe avocado
  • 4-6 tbsp of crème fraîche (thick and sweet) or sour cream (more runny and sour)
  • juice of 1/2 - 1 lemon
  • salt

Peel the avocado and scoop the flesh into a blender, along with the crème fraîche or sour cream. Squeeze in the juice of half a lemon and blend until smooth. Taste and season with salt, and more lemon if desired. Cover with cling film and refrigerate if not serving immediately, to prevent browning.

No comments:

Post a Comment