Lemony avocado mousse a delightfully refreshing appetizer

Yankee Chef logoBy Jim Bailey

This savory avocado and lemon mousse is delightful appetizer that is refreshing. It is also a great way to start an even better meal during this hot summer season.



savoryavocadolemonmousse2 medium avocados
1 tart apple
2/3 cup carrot juice
2 tablespoons lemon juice
2 drops hot sauce
2 teaspoons each dried basil and dried mint
1/2 teaspoon minced garlic in oil
1/2 teaspoon grated lemon zest
1/2 cup low fat mascarpone cheese, room temperature
Salt and pepper to taste
4 ounces cooked crabmeat, diced
1/4 cup cucumber matchsticks *
2 tablespoons bamboo shoot matchsticks *

Peel, pit and roughly chop avocados, placing in a food processor bowl. Peel, core and roughly chop apple, adding to same bowl, along with carrot juice, lemon juice, hot sauce, basil, mint, garlic and lemon zest. Puree on high until as smooth as possible.

Add mascarpone and continue pureeing until very smooth before seasoning to taste with salt and pepper. Evenly divide among serving glasses or dishes. Top each off with equal amounts of crabmeat, cucumber and bamboo matchsticks.

Cover and refrigerate until ready to serve.

Enough for 3 to 4 servings.

* To prepare these matchsticks, simply peel half of a small cucumber and scoop out seeds with a teaspoon. Cut into 1/2-inch segments and julienne as thin as possible. Do the same with the bamboo shoots.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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