When a basic green salad feels a little too ordinary, this avocado cream cheese salad is an easy way to make brunch feel more special. Ripe avocado is blended with cream cheese and lime juice for a smooth, creamy texture with a bright, refreshing finish. Cilantro and olive oil add extra flavor, making the avocado cream versatile enough to enjoy as a salad, dip, or spread.
Serve it with crispy toasted baguette, sourdough, or crackers for a simple and creamy brunch plate.
⏱️ Cooking Time: About 15 minutes
🍳 Difficulty: ★☆☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 3 ripe avocados
- 100 g (3.5 oz) cream cheese
- 2–3 sprigs cilantro
- 50 g (1.8 oz) salad greens
🧂 Dressing & Seasonings
- 4 tbsp lime juice, or lemon juice
- 2 tbsp olive oil
- 1 tsp honey
- 2 pinches salt
- Ground black pepper, to taste
- 2–3 tbsp store-bought salad dressing, to taste
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Avocado Cream Cheese Salad
- Blend the avocado cream: Add 2 ripe avocados, cream cheese, lime juice, olive oil, honey, salt, and cilantro to a blender. Blend until completely smooth and creamy with no noticeable chunks.
- Pipe the avocado cream: Transfer the blended avocado cream to a piping bag or a clean food-storage bag. Pipe it in a circle around the bottom of the serving plate.
- Add the toppings: Peel the remaining 1 avocado and slice it thinly. Arrange the slices over the avocado cream, then add the washed salad greens.
- Finish the salad: Sprinkle lightly with ground black pepper, then drizzle 2–3 tbsp of your favorite salad dressing over the top to finish.
✓ Key Tips for Success
- Use fully ripe avocados: Underripe avocados will not blend into a smooth cream and may have a slightly astringent flavor. Choose avocados with dark brown to nearly black skin that give slightly when gently pressed.
✓ Serving Tips
- Serve with baguette or sourdough: Spoon or spread the finished salad onto crispy toasted baguette or sourdough for an easy open-faced sandwich.
- Replace the cilantro if needed: If you do not enjoy cilantro, use a small amount of basil, parsley, or dill instead. You can also leave the herbs out completely for a cleaner, milder flavor.
✓ How to Choose a Good Avocado
- Skin color: Look for avocados that have changed from green to dark brown or nearly black as they ripen.
- Firmness: Hold the avocado gently in your palm. A ripe avocado should yield slightly to pressure without feeling hard or overly soft.
- Stem condition: Choose an avocado with a stem that is not dried out and remains firmly attached. When the stem cap is gently lifted, the flesh underneath should appear bright yellow-green.
✓ Avocado Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 160.00 kcal |
| Carbohydrates | 8.53 g |
| Protein | 2.00 g |
| Fat | 14.66 g |
| Sodium | 7.00 mg |
Based on 100 g (3.5 oz) of raw avocado. Actual nutrition may vary depending on variety, portion, product, and preparation method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Food Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. What should I do if the mixture is too thick to blend smoothly?
Add 1 tbsp olive oil or 1 tsp lime juice to loosen the mixture. Blend again until the avocado cream becomes smooth and creamy.
Q2. How can I keep the avocado cream from turning brown?
The lime or lemon juice in the recipe helps slow browning. If you have leftovers, press plastic wrap directly against the surface of the avocado cream, place it in an airtight container, and refrigerate.
Q3. Do I have to use cilantro?
No. Cilantro adds an aromatic note, but you can leave it out completely or replace it with basil or perilla leaves (kkaennip) if you prefer.
Combining creamy avocado and cream cheese with bright lime juice creates a flavorful avocado cream cheese salad with just a handful of ingredients. Enjoy it straight from the plate, or spread it over baguette, sourdough, or crackers for an easy brunch or casual at-home gathering.
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