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Avocado Clouds

Serves: 6 Total Time: 20 mins.

This dish is best served fresh. While you can chill it for a short while, it's not ideal for long-term storage.

Happy Cooking!

-Alice

Ingredients

  • 4 ripe tomatoes, sliced thick
  • 1 large avocado (or a medium Reed avocado)
  • ½ cup Greek yogurt
  • 2 Tbsp fresh lemon or lime juice
  • ½ tsp salt
  • Optional: cayenne, cumin, or any other favorite spices
Topping
  • ¼ cup fresh cilantro, chopped
  • Black pepper, to taste

Instructions

1. Make the Cloud
In a blender or food processor, combine the avocado, Greek yogurt, lemon/lime juice, salt, and any optional spices. Blend until the mixture is smooth, airy, and uniform in color.
2. Chill the Mixture
Transfer the avocado cloud into a sandwich bag or piping bag. Refrigerate for at least 30 minutes, or up to a few hours.
3. Assemble the Dish
Arrange the tomato slices on a serving tray. Snip the corner of the bag and gently squeeze the avocado cloud onto each tomato slice.
4. Garnish and Serve
Sprinkle with chopped cilantro and a few cracks of black pepper. Serve immediately or refrigerate briefly until ready to serve.

Note: This dish is best served fresh. While you can chill it for a short while, it's not ideal for long-term storage.


John said it tasted like "an avocado cloud" the first time I made it—hence the name!
I also like to use cucumber slices and jicama. Use whatever is growing near you and ripe!
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