Avocado Butter Recipe

When I was a kid, I used to literally sneak avocado chunks out of my salad, into my napkin, and sadly, yes . . . into the trash.  Can you believe that!?  If you’ve been keeping up with my blog, you know that these days, I cannot get enough avocados, and I consider them to be a precious culinary treasure.  Truly!

I love them any which way! On their own (with a touch of sea salt, of course), in salads and sandwiches, on burgers or chips, in sauces or smoothies . . . and now in butter!

That’s right, today we’re making avocado butter!  And no, this is not a beauty product!  (Avocados work their way into all sorts of skin care and hair care “butters.”) This, however, is an edible, creamy, rich, flavorful spread full of deliciousness!

This Avocado Butter is absolutely fantastic on grilled corn, which makes for a great side dish at your next summer BBQ. How about this weekend!?And yesterday, I spread it on a bagel for breakfast. So good!

Are there foods you hated as a kid, that you love now?

Avocado Butter Recipe

Prep Time: 10 minutes

Yield: Makes about 1 cup


1 large very (but not over) ripe avocado

1/2 cup (1 stick) unsalted butter, softened

1 teaspoon lemon juice

1/2 teaspoon ground cumin

1/4 to 1/2 teaspoon sea salt

Freshly ground black pepper to taste

  1. Mix the avocado with the butter until it's super smooth. I use a hand/immersion blender to do this, but you can also use a food processor or -- with a bit more work -- a fork. Mix in the lemon juice, cumin and salt and season to taste with the pepper.
  2. You can use the butter at room temperature or you can solidify it in the refrigerator.


This recipe is essentially a compound butter. What is a compound butter? I'm glad you asked ;-). A compound butter is butter that has additional flavors or ingredients added to it.


And a few more avocado recipes I love. . . .
Avocado Carpaccio
Avocado Fries with Agave Chipotle Yogurt Dip
Citrus Avocado Salsa with Cilantro Whitefish
Grapefruit Avocado Salad with Pistachios and Blue Cheese
Guacamole with Key Limes and Roasted Corn
Strawberry-Avocado Salsa
Zucchini-Avocado Bread

Related Posts Plugin for WordPress, Blogger...


    • valentina says

      The butter is good for a week or so, but will look the best during the first few days. And yes, refrigerate!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>