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
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