Avocado And Watercress Cream

A blend of creamy avocado and hot watercress, this pretty purée can be eaten with a spoon or served as a dip.

Pat Alburey

Ingredients

Serves: 4 

  • 1 bunch watercress
  • A few sprigs of parsley
  • A few sprigs of basil
  • 4 spring onions
  • 1 clove garlic
  • 1 lemon
  • 2 large avocados
  • Salt and black pepper
  • 1 tablespoon green peppercorns in brine
  • To serve: endive, Melba toast

Directions

Preparation:18min  ›  Ready in:18min 

  1. Discard the stalks from the watercress, then rinse and dry the leaves and put aside. Strip the parsley and basil leaves from the stems and put aside.
  2. Chop the green tops of the spring onions, leaving the whites for another dish, and put them into a blender or food processor with the watercress, parsley and basil.
  3. Peel the garlic and crush it into the herbs. Grate the rind from the lemon, squeeze out the juice and add both rind and juice to the blender or processor.
  4. Halve and stone the avocados. Spoon the flesh into the blender or processor, season with salt and black pepper, and add the olive oil. Process until smooth.
  5. Garnish serving plates with endives. Spoon the purée into a bowl, sprinkle with the peppercorns and serve immediately, accompanied by the Melba toast.

VARIATION

The cream can also be spooned back into the shells before serving.

NUTRIENTS PER SERVING:

good source of vitamins B group, C and E.

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