Avocado cream with sweet potato chips

Avocado cream with sweet potato chips recipe

Is it a fruit? No, a vegetable! No, I'm telling you it's a fruit! What IS an avocado, anyway? It is a fruit with many health benefits. Some fun facts about avocados: it has more protein than any other fruit, and sailors used to always eat avocados because they provided the necessary nutrients to endure long days of work on the high seas.

Have you experimented with the potential of avocados beyond guacamole?

We all want to take better care of ourselves and eat healthy and, it's actually not that hard. A little exercise, eating more in line with the Mediterranean Diet, more vegetables, fish… sounds pretty good, right? Season your dish with a good Arbequina Extra Virgin Olive Oil from Spain that provides a fruity aroma reminiscent of apple and fresh almond, and is soft and light. You can create so many different delicious and healthy meals, like this recipe with avocado.

Preparation

Sweet potato chips:

1. Start by peeling the sweet potatoes and cutting them into very thin slices with a mandolin.
2. Heat ¼ cup of Arbequina Extra Virgin Olive Oil from Spain at about 355ºF (test the oil's heat with a piece of bread. When it floats to the surface, the temperature is right). Fry the chips and when they are done, take them out and place on a paper towel to drain the excess Olive Oil. 

   

3. Season with salt and oregano, and let them cool.

Avocado cream:

• Mix together 2 avocados, a tablespoon of lemon juice, a sprig of cilantro, salt, ¼ cup soy milk and a clove of raw garlic in a food processor and pulse until smooth.

Presentation of the dish:

• We present the main ingredient, avocado cream, in a wooden bowl, alongside the chips on a long tray.

Yum!