Cozy Cameo: Oh, Avocado

Avocado Crema

Avocado Crema

Slicing through your middle, my hand gives a twist
Slick, brown pit is removed
I peel back the waxy layer of dark, bumpy skin to reveal soft green flesh
Creamy, smooth
Blank, willing canvas
You wait for the spritz of green lime
A wisp of green onion
A coarse sprinkling of salt
The coolness of cream
You’re whirled and whipped
Fluffed into silk
You melt on the tongue
Mind if I take a little dip?

Avocado Crema

Avocado Crema

Taste what’s good and pass it on.


Avocado Crema

Fresh Avocado Crema With Cilantro Pumpkin Seed Pesto and Homemade Blue Corn Tortilla Chips
Print the recipe

Fresh Avocado Crema Ingredients: (serves 4)

4 ripe avocados, skin and pit removed
¼ cup light sour cream
1 ½ teaspoon sea salt
3 tablespoons lime juice
3 pumpkin seeds, for garnish
1 lime, cut into 4 wedges for garnish


-Place the avocados, sour cream, sea salt and lime juice into the bowl of a food processor and process until completely smooth, fluffy and ‘mousse’-like; spoon into a serving bowl, cover lightly with plastic wrap to keep green color fresh, and refrigerate until ready to serve.

Cilantro-Pumpkin Seed Pesto Ingredients:

1 cup fresh cilantro leaves
2 tablespoons raw, unsalted pumpkin seeds (or pepitas)
4 tablespoons lime juice
1 teaspoon lime zest
1 garlic clove
2 green onions
¼ teaspoon sea salt
¼ teaspoon ground pepper
3 tablespoons olive oil


-Place all ingredients except for the olive oil into the bowl of a food processor and process until well blended for about 30 seconds; drizzle in the olive oil while pulsing to incorporate for a few seconds more; check and adjust the salt level if necessary, and spoon into a small dish, cover with plastic wrap and refrigerate until ready to serve with Avocado crema.

Homemade Blue Corn Tortilla Chips Ingredients:

8 blue corn tortillas, each cut into 4 wedges
Vegetable oil for frying
Sea salt for seasoning


-In a large pot over medium-high heat, add enough oil to come about half-way up the pot; bring the oil up to 375 degrees, and in several batches as to not over-crowd the frying pot, fry the blue corn tortilla wedges for about 2 minutes, until golden and crispy; remove onto paper towel and immediately sprinkle with sea salt; repeat process until all tortillas have been fried/seasoned.

To Serve:

-With the Avocado Crema in a serving bowl, spoon a generous amount of the cilantro-pumpkin seed pesto over top, creating a fun design, and garnish with the pumpkin seeds; serve with the warm, blue corn tortilla chips and the lime wedges on the side.

{ 3 comments… add one }

  • Erica S. March 13, 2012, 8:36 am

    ah, this looks beautiful and sounds delicious! avocado, lime, and cilantro–just a few things that make life so wonderful! :)

  • Megan @ Country Cleaver March 13, 2012, 1:33 pm

    That is quite possibly the most beautiful creama I’ve ever seen in my life. Seriously I am in awe!!

  • Lynda Rice March 15, 2012, 3:53 pm

    This recipe looks beautiful and perfect for St.Patricks Day!

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