Things have been so crazy here that I still haven’t gotten to writing the post about my Whole30 experience.
Life is still a little bit overloaded BUT, I do have time to quickly share one of my favorite new recipes that has become a staple in my diet, even now that my 30 days are officially over.
Summer is the perfect time to make this dressing, especially if you happen to be growing your own cilantro.
All that’s required are the following six ingredients:
- 1 ripe avocado
- 1/2 cup cilantro (stems and all)
- 1 tsp minced garlic (I use pre-minced so I don’t even need to chop it up)
- juice of 2 limes
- juice of 1/2 lemon
- pinch or two of salt
I played around with the amounts of each until I got it perfectly to my taste. I love cilantro, and I love citrus, so I go heavier on those things. But it is very easily adjusted. I also doubled this recipe because I ate so much of it during the Whole30.
To make it, all you need to do is throw everything into a food processor, turn it on, and that’s it!
You end up with a creamy and delicious dressing that is super versatile and keeps well in the fridge.
I put this on salads, on top of salmon and chicken, as a spread in lettuce wraps, on tacos, and I even used it as a dip for raw veggies.
Store it in a mason jar and enjoy!
Since you don’t even have to remove the stems from the cilantro, this literally takes minutes to make. It’s got no chemicals or artificial crap in it, and it’s now one of my favorite things to eat.
Give it a try, and bon apetit!