Recipe from Paleo Gluten Free Eats
Husband-Tested in Alice’s Kitchen
This spread, dip, dressing, sauce is so good and so handy to have in the fridge to brighten up any dish. We just polished off the last batch and I’ll definitely be making another batch pronto. We especially enjoyed it as a spread on a wrap made with whole-grain flatbread with roasted asparagus, scrambled eggs, shredded carrots, sliced cucumber and hot sauce. I served the wraps with roasted potatoes for an absolutely fabulous brunch fit for a king.
1 large avocado, pitted and peeled
1 handful fresh cilantro (about ½ cup) (You could substitute fresh basil for the cilantro, if you wish.)
¼ cup olive oil
2-4 Tablespoons water
Freshly squeezed lime juice from one lime
1 large clove garlic, peeled
1 teaspoon sea salt
Place all the ingredients in a food processor or blender. Blend until smooth. Taste and adjust seasonings. Add more water to thin, if desired.
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