Go Back
–+ servings
Avocado Crema 4

Avocado Crema

This avocado crema makes a perfect topping for taco's and also makes a delicious dip or dressing! 
Recipe developed by Clarissa Paimanta, RD and tested by  Jennifer Krasilovsky 2021 Kidney RD intern.
Print Pin
Course: Side Dish, Snack
Cuisine: Mexican, Tex-mex
Keyword: Keto, Low Calorie, Low Carb, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based
Diet Type: CKD, Dialysis, PKD, VLPD
Servings: 8 servings
Calories: 64kcal
Author: Clarissa Paimanta, RD

Ingredients

  • 1 clove garlic
  • 1/4 to 1/2 jalapeño deseeded, to taste
  • 1 avocado
  • ⅓ cup unsweetened coconut milk yogurt
  • 1 lime juiced (about 1-2 tablespoons)
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • A pinch of pepper

Instructions

  • Blend the garlic and jalapeño in a food processor until finely chopped.
  • Add all remaining ingredients to the food processor and blend until the mixture is smooth, thick, and creamy. Add water a tablespoon at a time as desired to thin the consistency.
  • Use as a dip, topping for tacos, or dressing for coleslaw. Enjoy!

Notes

Variations:
More Flavors: Feel free to add more flavors by adding cilantro, cumin, or hot sauce to your liking!
Higher Calorie: Replace up to half of the coconut milk yogurt with vegan mayonnaise. Keep in mind that this may increase the sodium so we recommend decreasing the salt to 1/8 teaspoon if using vegan mayonnaise.

Nutrition

Calories: 64kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 77mg | Potassium: 140mg | Fiber: 2g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg
Tried this recipe?Mention @KNI_Care or tag #KNIrecipes!