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Recipe: Roasted Sesame Avocado Cream
Inspired by the Japanese flavor combination of avocado, sesame, and nori, I made an avocado dip full of surprises! The tahini adds a satisfying richness and complexity, while the toasted sesame seeds bring on the nuttiness and impart a wonderful contrast to the smooth creaminess. Serve this dip with vegetables or crackers, or use it in a sandwich or lettuce wrap instead of mayonnaise.
2 tablespoons raw, unsalted sesame seeds 1 garlic clove Flesh of 2 ripe avocados 4 tablespoons freshly squeezed lime juice, plus more as desired 2 tablespoons tahini ¼ teaspoon pure maple syrup (optional) Fine sea salt ½ packed cup / 20g fresh cilantro leaves ½ sheet of nori, sliced into very thin strips (optional)
1. Preheat a dry skillet over medium heat. When hot, toast the sesame seeds, stirring often, until they are fragrant and beginning to pop–approximately 2 to 3 minutes. Remove the pan from the heat and set aside. 2. In a food processor, pulse the garlic until minced. 3. Add the avocados, lime juice, tahini, maple syrup, salt, and cilantro. Purée until smooth and creamy. Taste and adjust the seasoning as needed. Fold in half of the sesame seeds and, if desired, the nori. 4. Spread the dip out on a large plate. Sprinkle with the remaining sesame seeds and, if desired, more nori strips. Serve immediately. Author, photographer and food blogger Sarah Britton of My New Roots has a new book, Naturally Nourished, which streamlines vegetarian cooking by bringing Sarah’s signature vibrant photography and colorful, fanciful flavors to an accessible cookbook fit for any budget, any day of the week. With callouts to vegan and gluten-free options and ideas for substitutions, this beautiful cookbook shows readers how to cook smart, not hard. The above recipe is an excerpt from her new book.
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