Avocado Crema

It is not really known who first came up with this wonderfully rich and creamy avocado sauce, but it has its roots in Mexican and Latin American cuisine and has evolved organically from ancient avocado sauces. I can see Madre’s, Abuela’s and Tia’s stirring up ingredients in their molcajetes. I used my Ninja mini-max to make this sauce, which I served with tiny salmon cakes for our weekly Canasta gathering.

The salmon cakes got eaten so quickly that I didn’t have time to take a photo of the whole tray. This recipe made 18 cakes.

If you’d like the recipe for the Salmon Cakes, go to:https://cookwithcindy.com/2025/07/13/mini-salmon-cakes-with-mustard-dipping-sauce/

You can make Avocado Crema using Mexican crema, sour cream or yogurt. The Mexican crema makes a richer, creamier sauce and both the sour cream and Greek style yogurt give the sauce a nice little tangy bite.

This time I used Greek style yogurt, which I thought would pair well with the salmon. Once you make this sauce you will really not need a recipe ever again. It is so simple with very few ingredients, which of course can be changed up by adding different herbs or spices.

 Ingredients include: 2 avocados, 1/2 cup Greek style yogurt (or sour cream or Mexican crema), 2 Tbsp. lime juice, 1 clove garlic and a little sea salt. That’s it!

Halve and remove pits from the avocados. Scoop out the flesh and place in a blender, mini-max or food processor and pulse a few times to begin blending the avocado. Next mince the garlic into the avocados. Add the yogurt, lime juice, and about 1/4 tsp. salt.

Blend until completely smooth. Taste and adjust salt and lime, if needed. This sauce keeps remarkably well in the fridge without discoloring if you add a pit back into the sauce and place a piece of plastic wrap directly on the sauce. It stores well for about 5 to 6 days.

It makes nearly 2 cups so I had lots left over. It is great as a spread on a tuna fish sandwich, perfect addition to a BLT, and adds a rich, flavorful touch to grilled chicken or shrimp. It’s also good as a dip with tortilla chips. Kind of like a more refined guacamole without the guacamole spices…or add them!

The first time I made this sauce was for grilled coconut shrimp for one of our big Easter hoo-doo’s from days past. That time I used the Mexican crema. If you want to peak at some of those fun celebrations, plug ‘Easter’ into the search field at the top left hand corner of my website. I love reminiscing about food and big gatherings of friends and family!

Please let me know how you decide to use Avocado Crema!

Until next time…keep enjoying love, laughter and cooking in your own kitchen!

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Avocado Crema

Rich, creamy delicious avocado sauce good on just about anything!

Ingredients

• 2 medium Avocados
• 1/2 cup Greek style Yogurt Or sour cream or Mexican crema.
• 2 Tbsp. Lime juice
• 1 clove Garlic, grated
• 1/4 tsp. Sea salt, more if needed

Instructions

• Halve the avocados and remove pits. Scoop out the flesh and place into a bowl of a food processor or blender. Pulse a couple of times to begin blending the avocados.
• Grate the garlic into the avocados. Add yogurt, lime juice, and the salt. Blend until completely smooth and creamy. Taste and adjust seasoning for more lime or salt, if needed.
• Serve immediately or store in the refrigerator for up to 6 days.