A Versatile Green Sauce
A healthy dip, salad dressing and a breakfast sauce among other things
A healthy salad dressing, dip for crackers & a breakfast sauce among other things
This is a weekly recipe for me: I’ll use it as a dip with crackers; as a salad dressing over spring greens; drizzle it over smashed potatoes, eggs, chicken, or a baked sweet potato; and mix it up with zucchini noodles. In addition to its already versatile nature, you can create so many different variations with the ingredients, swapping out cilantro or parsley for scallions, omitting jalapenos, using lemons if you don’t have limes on hand, using pistachios or other nuts if you don’t have cashews, and so on. Also worth noting: the only preparation this recipe involves is soaking your cashews or other nuts for a few hours if you don’t have a high-speed blender.
Ingredients:
1 avocado
1 jalapeño, seeds and rib removed
4 cloves of garlic, smashed and roughly chopped
2 tsp coconut aminos or soy sauce
1.5 cups of packed parsley/cilantro/chopped scallions, I like a combo of parsley and scallions
Juice of two small limes
1/2 cup water
1/2 cup extra virgin olive oil
1-2 tsp salt, start with 1 and add more as needed
3/4 cup soaked cashews
Directions:
Blend all ingredients besides cashews until mostly smooth
Add cashews in and continue blending until completely smooth and you’ve reached the consistency you like. Add more salt and/or lime juice to taste. If you’d like to use it as a dressing, add a bit more oil. For a thicker sauce, leave as is.
Give it a stir whenever you take it out to use it. This usually lasts for 4-5 days in the fridge if you don’t finish it sooner ☘️ enjoy!
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