Serve this dressing with a green salad or sticks of jicama on taco night or drizzle over a black bean bowl with shredded cabbage and some crunchies like sliced radishes and snap peas. The high proportion of lime keeps this dressing bright and green for several days.
Part of the Four Dressings for Happy Salads post.
Photo by Samantha Lord
Avocado Lime Dressing
makes ¾ cup
- 1 small avocado or ½ large
- 12 sprigs cilantro
- 1 lime, juiced (should yield 2–3 tablespoons)
- 4 tablespoons water
- 4 tablespoons olive oil or high-oleic safflower oil The Oil Barn
- 1 clove garlic, sliced
- ¼ teaspoon Kosher salt
Whir all ingredients in a high-powered blender until smooth and creamy. Refrigerate.