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Just in time for Cinco de Mayo and summer fun this avocado puree is simple, healthy, delicious and comes together in just 5 minutes.
Now, I’ve only met a few people in my life who don’t like avocados (you know who you are and we still love you). However, there isn’t a little one around who doesn’t like it. This avocado puree takes the simple avocado and jazz’s it up at bit with the addition of fresh lime juice and pinch of salt.
It’s like guacamole, but different.
Or the same according to the Miriam Webster Dictionary, which says that “guacamole is pureed or mashed avocado with condiments”. Google says that guacamole is “a dish of mashed avocado mixed with chopped onion, tomatoes, chili peppers, and seasoning”. (Vocabulary lesson ending now, don’t worry).
For purposes of keeping things simple, let’s call this recipe a puree and building block for guacamole. (I’ll get you my simple recipe for that another time)
When I started making baby food for my girls, I really liked adding other clean flavors to the fruit or veggie to widen their palates and make the purees more interesting. Additionally, we adults were more likely to enjoy it when we had to “taste” it as an example.
This avocado puree is one that we all love.
For a new eater, I would serve this avocado puree paired with pureed black beans and pureed mango. I try to get a variety of colors into each meal and flavor profiles into each meal. The pureed black beans I make have cumin in them so when served with this avocado puree, you little one gets to enjoy some simple Latin American flavors.
For an eater that’s a bit older, I would schmear this on a piece of toast, use it as a dip for carrots or other cut up veggies or serve it as their “guacamole” on taco night when you want something a zippy-er (I don’t even know if that’s word).
You can leave it as chunky or smooth as they like it.
How to make the puree:
2 ripe avocados
1 juicy lime
¼ tsp salt
Cut avocado in half and carefully remove the pit. Scoop the avocado from the skin and put into a bowl. Cut lime in half and squeeze the juice over the avocado. Sprinkle the salt over the top. Mash the avocado to the desired consistency (super smooth for littler ones, a bit chunkier for toddlers). I use a mortar and pestle like this one and let my biggest one help!
If not using immediately, this puree can be stored in the refrigerator with plastic wrap pressed on top and placed in a sealed dish. It can also be frozen in cubes and thawed in refrigerator.
Looking for more puree recipes?
I’ll be posting new ones every Friday. Let me know if there is a specific fruit or veggie you’d like to see highlighted.