For ➌ cups2 ripe avocados, pitted, peeled
10 cl sour cream
2 tbs apple cider vinegar
2 tbs olive oil
2 tbs finely chopped fresh coriander, plus leaves for serving
2 tbs finely chopped fennel fronds, plus more coarsely chopped for serving
salt
tortilla chips (for serving)
Process avocados, sour cream, vinegar, oil, 2 Tbsp. cilantro, and 2 Tbsp. fennel fronds in a food processor until mixture is very smooth, light, and thick. Season with salt.
Transfer avocado cream to a small bowl and top with cilantro leaves and more fennel fronds. Serve with chips.
Transfer avocado cream to a small bowl and top with cilantro leaves and more fennel fronds. Serve with chips.
*Use as a smoother version of guacamole. Traditional guacamole recipes in chicken bombs.
