Avocado, Salt and Lime Puree

2 ripe avocados

2 tablespoons fresh lime juice

1 teaspoon sea salt

Cut avocado open in half. Remove and reserve pit. With a spoon scoop out the avocado meat and put in a food processor; discard the skin.

To the food processor, add lime juice and salt; puree until smooth.

Transfer to a container and with the pit and cover with plastic wrap until ready to use. Remove pit for serving.

Cook’s note: The lime juice and seed will keep the puree a bright green instead of turning brown. Press down on the plastic wrap so it touches the puree. The less air that gets to it the less of a chance it has to turn brown.

Chef Jeramie Campana, Wild Asparagus Fine Catering and Gourmet Take-along, Barrington