[vc_row][vc_column][vc_column_text]Do you ever find yourself having 1000 avocados in your kitchen that are going to turn into literal garbage if they’re not consumed by tomorrow? This is how this recipe came about: I had a few avocados hanging around that were absolutely ripe and ready to eat. I really didn’t feel like making anything with them that day, but I didn’t feel like wasting them either, so, I threw all of them into a blender and whipped them for a few minutes. Voilà: avocado mousse! It turned out to have such a smooth and silky texture – it can be used as a healthier substitute to mayo, as an addition to sandwiches, avocado toasts and who knows what else?!
- 2 ripe avocados
- juice of 1/4 lemon (or 1/2 if you prefer it tangier)
- 2 tablespoons olive oil
Add all the ingredients into a blender or food processor. Whip them up for 2-5 minutes, until the mixture gets a silky, smooth and fluffy texture with no lumps. Spread it on toast, use it as a dip, add it to your salads or sandwiches. The mousse should be stored in the fridge and it will last even up to a week, as long as you’ve added lemon juice while whipping it.