Avocado Cilantro Dressing/Dip is thick and creamy without using any dairy or coconut. Use it as a salad dressing, or a dunking sauce!
Hello, fellow AIP/Paleo foodies! You might be wondering why in the world you are receiving a recipe on a Tuesday. Actually, you will be receiving two recipes from me this week! (Whaaaaa….?) That’s because you will need this dressing/dip for the recipe that is coming later this week. Also, this way, you’ll have the dressing recipe separate if you just want something to dunk your nuggets in.
I am obsessed with this stuff. It is so versatile! You can use it as a regular salad dressing, but if you throw in some Falling-off-the-bone shredded chicken , BAM, you’ve just made a chicken salad! Try using it to dress a burger! Or use it as an all-natural cleansing face mask! (Not really. Just kidding about that last one.)
Maybe dunking is more your style. How about using this as a dunking sauce for AIP Chicken Tenders? Or for dunking plantain chips?
A word to people who are sensitive to coconut: THERE IS NO COCONUT IN HERE. Yay! It’s thick and creamy without it!
There is one thing you’ll need
This recipe is silly easy. Throw everything in a mini food processor, and whirl until it is thick and creamy. You might be able to use a blender, but I think it might be frustrating to tamp it down a lot. This stuff is thick. But, you know, you do you!
As always, I am wishing you great love and deep healing.
💗,
Wendi
P.S. Want more seasonal recipes? Check out my second cookbook (as a contributor) AIP by Season. It is a collection of 101 recipes to help you eat seasonally, frugally and sustainably!
Avocado Cilantro Dressing/Dip
Course: Miscellaneous, SaladsCuisine: AIP, PaleoDifficulty: Easy1
pint+10
minutes0
minutesAvocado Cilantro Dressing/Dip is thick and creamy without using any dairy or coconut. Use it as a salad dressing, or a dunking sauce!
Ingredients
2 2 avocados, pitted and scooped out
Juice of two limes
2 2 cloves garlic, chopped
1/3 cup 1/3 chopped cilantro
1/4 cup 1/4 chopped green onions
1/4 cup 1/4 extra virgin olive oil
1/2 tsp 1/2 sea salt
Directions
- Whirl all ingredients in a mini food processor until smooth and creamy. That’s it! 🙂
Notes
- This recipe is a little zesty on purpose! The things we dress need some pizzazz.
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The dip is the flavor bomb. I have (at least) three autoimmune diseases, including MS, and some days I am too just bone tired to cook anything fabulous. On those days, especially, I feel the need to eat something fabulous. This morning I had only the energy to dump local organic salad greens into a bowl. I drizzled this dazzler on top, and had a bright and tasty breakfast. Also goes well with meats! Thank you, Wendi!
You’re welcome! Yeah, it pretty much goes on anything. Suuuuuper good on burgers. Thanks for taking the time to write! 😀
So good! Used them as dip for my chicken wings and as salad dressing😋
Yes! That stuff goes on just about anything! Thanks for taking the time to write! 🙂
Hi Wendi! First time to your site and made this dressing and it was FABULOUS! I didn’t have scallions so used shallot, added more lime juice and cilantro (I also like bold flavors) and 1/2 tsp corriander! My only problem is trying not to eat the entire bowl with a spoon in one sitting! Thanks so much! Andrea
Ha! You’re welcome! It’s hard to go wrong with this flavor combo, isn’t it? 😁 Thanks for taking the time to write!
I can’t say it any better than what’s already been expressed! I’m obsessed. It went great with the turkey sliders. So versatile will go great with most anything.
Yay! I love it, too. Can you have eggs? If so, it’s pretty yummy on some scrambled eggs, too! 🙂
Do you think this would freeze well? Sounds delicious and I’m excited to try it!
Hi, Andrea! I haven’t tried freezing it yet. We usually eat it up! You could try freezing a little of it just to see how it goes before freezing an entire batch. If it works, let us all know! 🙂