It’s my first fall season in Portland and I’m SO in love with this city. Surrounded by nature, parks, changing leaves, and the most amazing sunsets, this past month has been truly magical getting settled into our new home and exploring the area. (For those of you who have been following along, A and I recently relocated to Portland from San Francisco. We had an amazing couple of years in SF but already enjoy the new lifestyle, incredible paleo/gluten free food scene, and slower change of pace.)
Maybe it’s the changing leaves — my favorite time of year — but I have been extra inspired in the kitchen lately, the result of which brought about this new recipe for Tangy Avocado Mousse. In particular, I am having fun switching up our usual breakfast routine beyond the ol’ bacon, eggs, sweet potato rotation. A new sauce or side dish is the easiest way to make a go-to meal appear as something entirely new and tasty. This Tangy Avocado Mousse is perfect on top of scrambled eggs, stuffed inside a baked sweet potato, or served alongside your favorite frittata. It even goes well with non-breakfast meals such as Mexican-inspired dishes (add a dash of hot sauce and chopped cilantro for an extra burst of flavor, and consider switching out the lemon for lime juice as a taco topper), or on top of your favorite burger. (Ahem, these Bunless Hawaiian Burgers.)
The only issue with this dreamy whipped topping? I can’t seem to make enough of it. With the avocado as a main ingredient, it keeps in the fridge for about 1-2 days, but is generally best if served immediately. Oh, darn.
With just one avocado, fresh squeezed lemon juice, sea salt, chives, and a dollop of pesto (if desired), this Tangy Avocado Mousse will bring a new “zing” to your morning breakfast ritual!
- 1 avocado
- 2 tbsp fresh squeezed lemon juice
- 1 tbsp pesto (optional)
- 1 tsp fresh chopped chives
- Sea salt, to taste
- Cut the avocado in half and scoop into a blender, ensuring that the skin and the seed are removed.
- Add lemon juice, pesto, and a pinch of sea salt.
- Blend for approx 30 seconds, until creamy.
- Top with chopped chives and serve immediately.
- Swap out the lemon juice for lime juice if adding to a Mexican-inspired dish, such as tacos.