Makes 1/2 cup (serving size: about 2 1/2 tablespoons)
This bright, herby, tangy dressing is more like a vinaigrette but gets some creaminess and color from the avocado. When storing the dressing, place a sheet of plastic wrap directly on the surface to prevent browning. This is tasty on salads or as a meat topper.
1/2 medium-sized ripe avocado, seeded
2 tablespoons water
2 tablespoons olive oil
1 1/2 tablespoons fresh lime juice
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 garlic clove, grated
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Calcium 1% DV
Potassium 5% DV
How to Make It
Place all the ingredients in a mini food processor; process until smooth. Store in an airtight container in the refrigerator for up to 1 week.
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