Avocado Goddess Dressing
15m prep 0s cook 15m ready
A creamy, mayo-free green goddess dressing made with avocado and cashew crema, perfect for salads or as a dip. Also includes a tangy cumin vinaigrette with citrus and honey.
Ingredients
- 3 limes
- 1/4 cup fresh cilantro leaves chopped
- 2 tbsp fresh parsley leaves chopped
- 2 tbsp fresh chives chopped
- 1 tsp garlic minced
- 1 tsp apple cider vinegar
- 1 tsp coconut sugar
- 1/4 cup extra-virgin olive oil
- 1 large ripe avocado
- 1/4 cup homemade Cashew Crema
- Sea salt
- freshly cracked black pepper
- 1 tsp ground cumin
- 1/4 tsp Dijon mustard
- 1/4 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed orange juice
- 1 tsp honey
- 3/4 cup avocado oil
- Sea salt
- freshly cracked black pepper
Nutrition (per serving, estimated)
Estimated based off 12 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 154 mg
- Iron: 3.71 mg
- Magnesium: 86.5 mg
- Phosphorus: 168 mg
- Potassium: 1306 mg
- Zinc: 1.63 mg
Let's Cook
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Step 1.
For the Avocado Goddess Dressing: Juice 3 limes to get about 1/4 cup of juice. Set aside.
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Step 2.
In a high-powered blender, combine the lime juice, 1/4 cup chopped fresh cilantro, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh chives, 1 teaspoon minced garlic, 1 teaspoon apple cider vinegar, 1 teaspoon coconut sugar, 1/4 cup extra-virgin olive oil, 1 large ripe avocado (peeled and pitted), and 1/4 cup homemade Cashew Crema.
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Step 3.
Blend on high until completely smooth and uniform, scraping down the sides of the blender periodically to ensure all ingredients are incorporated. Season with sea salt and freshly cracked black pepper to taste. Set aside or refrigerate until ready to use.
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Step 4.
For the Cumin Vinaigrette: In a small bowl, whisk together 1 teaspoon ground cumin, 1/4 teaspoon Dijon mustard, 1/4 cup freshly squeezed lime juice, 1/4 cup freshly squeezed orange juice, and 1 teaspoon honey until well combined.
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Step 5.
While whisking continuously, slowly drizzle in 3/4 cup avocado oil to emulsify the dressing. Season with sea salt and freshly cracked black pepper to taste. Serve immediately or store in the refrigerator.
Ratings & reviews
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