A Jar Of Mayonnaise Ain’t Got Nothing On A Ripe Avocado

crepes-with-avocado-cream-cultured-cookSometimes the condiment makes the sandwich, other times the condiment is a well-behaved backdrop to the sandwich.  Either way, you might as well go for a condiment with potential (i.e., not supermarket mayonnaise, which is at best made with low-quality oil and at worst made with a slew of unpronounceable chemicals).

One of the easiest creamy condiments to make is avocado cream.  The “cream” part of the name stems from using whole-milk Greek yogurt, but you could skip the yogurt and still wind up with a creamy, rich spread for your sandwiches. All you need is a ripe avocado and a wedge of lemon!

Open-Faced Crepe Sandwich with Avocado Cream

Crepes (see “Mastering Crepes the Easy Way” for a basic recipe)
Your choice of veggies (here I used green beans and corn)
Avocado
Lemon or lime juice
Sea salt
Whole-milk Greek yogurt (optional)

Prepare your crepes or pull some leftover crepes out of the fridge. (I generally make a dozen at a time and then keep them for up to a week in the refrigerator, eating them as sandwiches, snacks – they’re great spread with hummus! – breakfasts, desserts topped with fruit and yogurt, etc.)

Next up, choose your veggies. They could be anything from raw carrots cut into matchsticks to fresh green beans to handfuls of fresh lettuce (or all of the above). I used fresh green beans and corn, simmering the beans for 5 minutes and then draining them and simmering an ear of corn for 3 minutes and then slicing the kernels off of the cob and into a large bowl. Whatever veggies you choose, make sure they’re in bite-sized pieces. Gently mix the veggies in a bowl.

To make the avocado cream, mash a ripe avocado. Add fresh lemon or lime juice (about 1 tsp. per avocado) and a sprinkling of sea salt. Stir in the yogurt (about 2 T. per avocado), tasting and adding more yogurt if you’d like. Note: both the acidic citrus juice and the acidic yogurt will help keep the avocado from turning brown, so if you make too much avocado cream, you can keep it in the fridge for a day or two by covering the top with plastic wrap. The less air that gets to it, the better – lightly press the wrap against the surface of the cream and try to avoid creating any air bubbles.

Top the crepe with avocado cream and then with your veggies. You could add leftover cooked meat if you’d like, too, or seafood or nuts. Avocadoes are a very versatile condiment.

Enjoy!

Courtesy of The Cultured Cook.

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