It’s strange when you expect something to taste sweet and then it is savoury instead. I always think of popsicles as a sweet treat, and it really has been too hot to cook lately. So I am eating avocados in salads, on toast, in poke bowls and many other ways. Then I came across this recipe for savoury avocado-cilantro popsicles! I’ve seen a few sweet avo pop recipes that I still want to try, but I whipped these together the other night in a few minutes. Then they need to freeze, of course, but the prep time is absurdly minimal. This recipe is from Mark Bittman’s Kitchen Matrix book, I am working my way through his popsicle ideas.
2 ripe avocados
1/4 cup lime juice
1/2 cup fresh cilantro leaves
1 1/2 cups water
salt and pepper to taste
Blend everything together and pour into popsicle moulds.
Let freeze for 2+ hours.
Guacamole pops are refreshing and surprising. I’m so used to eating avocados with a different temperature and texture, but these are fun.
Cool by the pool. Guacamole pop on the Wave plates I designed for the Big Arrow-Maia Ming tableware collection.