When the lettuce is tender and the pea shoots are popping through the soil, the chives have appeared out of nowhere and the cilantro is inching upward, there is nothing better than snipping a bit of this and chopping a bit of that until there’s a plate full of goodness waiting for the right dressing to pull all those fresh flavors into one delicious meal. While I love Ginger Sesame Dressing over a salad of spinach, pecans and sprouts and there’s nothing like homemade Ranch to top a straight-from-the-garden tomato, this Avocado Cilantro Lime dressing is just the trick for those tender spring veggies. Be sure to use a top-shelf oil as its flavor will have a starring role. And if you don’t have (or happen to like) cilantro, try subbing fresh mint. My mint batch turned out especially tasty.
Makes about 1 cup
- 1 large garlic clove, peeled
- 1/4 tsp. fine sea salt
- 1/4 tsp. freshly ground black pepper
- 1/4 cup coarsely chopped cilantro (can sub fresh parsley, chives, mint or a combination of herbs)
- 1 medium avocado
- 2 Tbsp. fresh lime juice
- 2 Tbsp. high quality extra-virgin olive oil or avocado oil
- 2 Tbsp. water (can use more or less to achieve desired consistency)
- Place garlic, salt and pepper into bowl of food processor or blender. Process until well-chopped. Add herbs and chop. Then add avocado, lime juice and oil. Mix well.
- Slowly add water while processing to achieve the consistency you want. Dressing can be as thick or thin as you like.
- Store in air-tight glass jar for up to a week.