Number Of Ingredients 9 Steps:
Place all ingredients into a Nutribullet or small food processor and blitz until smooth. (Inc Extra Flavouring Options) Use water to thin to just pourable consistency (so it’s not super gloopy and thick). Taste and add the following to taste: salt, pepper, lemon, oil. Use as salad dressing! Keeps 3 days in the fridge without going brown. See Note 3 for how to keep even longer!
Time 5m Yield 2 cups. Number Of Ingredients 10 Steps:
Combine the first 9 ingredients in. a food processor; cover and process until smooth. Serve over salad. Store in the refrigerator.
Number Of Ingredients 8 Steps:
Combine the avocado, water, olive oil, lemon juice, dill, garlic, salt, and several grinds of fresh pepper in a blender. Blend until creamy, then transfer to a jar. If the dressing is too thick, stir in a little more water to reach a drizzelable consistency, if desired.
Time 10m Yield 6-8 Number Of Ingredients 6 Steps:
Put the mayonnaise, herbs, lime juice, avocado, scallion, 1 teaspoon salt and a few grinds of pepper in a blender. Puree until smooth. Adjust the seasoning with additional salt and pepper. Store the dressing in the refrigerator in a tightly sealed container for up to 2 days.
Time 10m Yield 12 Number Of Ingredients 8 Steps:
Blend avocado, yogurt, olive oil, lemon juice, garlic, sea salt, hot sauce, and black pepper together in a blender until smooth.
Yield 2 cups Number Of Ingredients 10 Steps:
In a large bowl mash the avocados with the lemon juice. In a blender combine the avocado and all of the remaining ingredients. Blend until smooth. Pour the dressing into an airtight container and allow to mellow in the refrigerator for one day.
Time 45m Yield 4 servings Number Of Ingredients 16 Steps:
Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes. Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño. After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don’t overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven. Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed. To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.
Yield Makes 2 1/3 cups Number Of Ingredients 7 Steps:
In a food processor or blender, combine avocados, buttermilk, scallion, parsley, mint, lemon juice, and 1/2 cup water. Season with coarse salt and ground pepper and pulse until smooth.
Time P1DT15m Yield 6 Number Of Ingredients 7 Steps:
In a blender combine the avocado, mayonnaise, anchovies, green onion, lemon juice, garlic, and salt and pepper. Process until smooth, then chill for 24 hours before serving.
Yield makes 1 cup Number Of Ingredients 9 Steps:
Combine all of the ingredients in a blender or food processor and blend until smooth and creamy. Variation Goes with all of your favorite salads, or on top of fish or chicken. storage Store in an airtight container in the refrigerator for 1 to 2 days. nutrition information (per serving) Calories: 25 Total Fat: 2.4g (0.3g saturated, 1.7g monounsaturated) Carbohydrates: 1g Protein: 0g Fiber: 0g Sodium: 75mg
Time 5m Yield Makes 1 1/2 cups Number Of Ingredients 5 Steps:
Combine avocado, yogurt, scallions, and lime juice with 1/2 cup water in a blender; puree until smooth. (Add more water, by the tablespoon, to adjust consistency as needed.) Season with salt. Dressing can be stored in refrigerator up to 3 days; stir until smooth before serving.
Time 30m Yield 5 servings Number Of Ingredients 15 Steps:
Add all dressing ingredients to a blender, blend until smooth. In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes. Top with prepared dressing; toss to coat. Enjoy!
