Erin Moraghan
Sometimes we forget that avo is a magic base for so much more than guacamole! It’s creaminess lends itself so beautifully to salad dressings, smoothies, and and desserts. This extremely simple sauce incorporates dill, not usually paired with avocado, and will liven up your baked salmon, chicken, veggie bowls, fry-dip, and more. It’s absolutely beautiful over a cucumber salad.
This recipe is plant-based, AIP-friendly, and low FODMAP. It stores well in a tightly sealed container for 24 hours in the fridge.
Ingredients:
- 2 ripe avocados
- 1/4 cup coconut milk
- 1/8 cup of lemon or lime juice
- 1″ of finely chopped green onion
- 1 tablespoon of maple syrup
- 2 tablespoons or more of chopped fresh dill
- Salt + pepper to taste
Add to your blender or use a fork and whisk to blend into a smooth sauce. If your avocados are large, you may need to add a little more citrus and coconut milk. Unlike guac, this should have a smooth, thick sauce consistency like a robust ranch dressing.