Avocado Cream with Radishes and Tarragon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 avocado (s), ripe
- 0.5 ½ bunch radishes, (one for decoration)
- some stems tarragon, fresher (some leaves for decoration)
- 100 g cream cheese, (also reduced in calories)
- 0.5 ½ cup yogurt
- 2 teaspoons mustard, grainier
- 4 tablespoon lemon juice
- 1 tablespoon lime juice (if available)
- 1 clove garlic (either one large or two small)
- 0.5 ½ onion (s)
- Balsamic vinegar, some sprinkles, white
- 1 chilli pepper (s), red, finely chopped and pitted
- Peppercorns, greens, more depending on your taste
- Salt, (chilli salt)
- Spice Mix (Lemon Pepper)
- Pepper, colored (to taste)
- Spice mix (Café de Paris), optional
- some sea salt
- Parmesan, finely grated fresh
Print Recipe
Pin Recipe Instructions
- Cut the ripe avocados lengthways once all round, turn them against each other and remove the stones. Scoop out the pulp with a spoon and chop it up with a fork, you can still see a few small solid pieces of avocado meat. Drizzle with the lemon juice.
- Dice the onion, dice the garlic very finely, mix in.
- Mix in the cream cheese and yoghurt, add the mustard.
- Pluck the leaves from the tarragon and chop them, also mix in.
- Fold in the chopped chilli pepper (s) (depending on taste).
- Mash the green pepper with a wide knife, fold in.
- Season to taste with salt and the spices, carefully add white balsamic vinegar, it rounds off the lemon acidity.
- Add the radishes, season again with salt.
- Arrange and decorate with thinly cut slices of the radish and a few leaves of fresh tarragon.
- Add the finely sliced, fresh Parmesan cheese.
- Slightly toasted white bread or baguette goes well with it.
- Tip:
- Consume as fresh as possible.
- Any remaining mass can be spiced up the next day with salt and fresh grainy mustard and made tasty again, but it is better to finish everything right away.
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