Brown avocados? Turn them into this.

Avocado Crema

Hey gang!

When I’ve got avocados that are starting to get a little gross and brown, I like to turn them into this beautiful avocado crema that lasts 4-5 days in the fridge to give them some extra life.

The sauce is creamy, nutty, with a little citrusy finish to keep your taste buds moving and it’s just a great way to cut down on waste and stretch your grocery dollars a little further.

My recipe calls for adding a few ice cubes to the blender, which is a fun a trick I picked up back in my line cook days to keep the heat generated by the blender from turning the mixture brown.

I’ll be coming out with a recipe for the tacos you see me making in the video below later this week.

Total macros (as well as macros per tbsp) can be found at the bottom of this post.

I hope you enjoy!

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@mishkamakesfoodAvocado Crema This avocado crema is my favorite way to use up my browned avocados & stretch my grocery dollars a little further. It’s great on tacos, eggs, or even just on toast for a super quick & easy breakfast. Full written recipe with macros and metric measurements is available at the link in my bio. Later! 1 avocado
1/2 cup Greek yogurt or sour cream *see note
Juice from 1/2 lime 1 handful of spinach 1 tsp salt, plus additional to taste 1 tsp cumin (optional) *Note, yogurt/sour cream thickness varies greatly between brands. You may need to add a small splash of water to the mixture to get it moving in the blender or adjust the thickness at the end. #kitchenhack #avacado #avacadocrema #taco #recipe #easyrecipe #easyrecipes

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Avocado Crema
Yields about 1 cup (240ml) of crema per avocado
Store in an airtight container and use within for 5 days.

Ingredients
1 avocado
1/2 cup Greek yogurt or sour cream (240ml) *see note
Juice from 1/2 lime
1 tbsp water, plus additional as needed
1 handful of spinach
1 tsp diamond crystal kosher salt, plus additional to taste (3g plus additional salt to taste)
1-2 ice cubes
1 tsp cumin (optional)