Versatile Avocado Dressing
Use this versatile dressing to add flavor and creaminess to tacos or bean and rice bowls. Or use it as a dip for vegetables, a salad dressing, or serve it over pasta or spiralized zucchini. This recipe is also a great way to use cilantro stems! Did you know that cilantro stems have as much flavor as the leaves?!
- 1 large, ripe avocado
- 1/2 cup water
- 3 tbsp fresh lime (or lemon) juice
- 1 Anaheim pepper, seeded and cut into large pieces
- 1 handful fresh cilantro, including stems
- 1 garlic clove, minced
- 1/2 tsp salt, or to taste
- Cut the avocado in half and remove the pit. Scoop out pulp and transfer to a blender.
- Add water, lime juice, pepper, cilantro, garlic, and salt. Process until smooth. Add more water as needed for desired consistency. Taste and adjust seasoning.
- Makes about 1 ½ cups. Keeps for up to 1 week in the refrigerator.
- Avocado Sauce: Reduce water to ¼ cup or to desired consistency. Substitute fresh jalapeño or canned chopped green chiles to taste for the Anaheim pepper. Or omit.