Herbaceous, creamy, and good on everything.
Cilantro, avocado, Greek yogurt, and lime blended smooth. Use it as a dressing, a dip, or a drizzle. Make a jar and keep it in the refrigerator all week.
Ingredients
- a loose cup of fresh cilantro, stems fine
- 1 garlic clove
- a squeeze of fresh lime juice — more to taste
- a couple spoonfuls of plain Greek yogurt
- ¼ ripe avocado
- a drizzle of olive oil
- a splash of water or unsweetened nut milk to thin
- a pinch of sea salt
Method
- Add everything to a blender or small food processor. Blend until smooth.
- Taste — adjust lime, salt, or water until the brightness and texture are where you want them.
- Transfer to a jar. Refrigerates well for 4–5 days. Shake before using.
Build It Your Way
- drizzle over grilled chicken, fish, shrimp, tofu, or steak
- spoon over a grain bowl with black beans and roasted vegetables
- use as a dip for raw vegetables or warm flatbread
- add a jalapeño or a pinch of cayenne if you want heat
- swap lime for lemon if that’s what you have
- thin it further with a splash of water and use as a marinade
Adjust to your taste. Use what you have.
Swaps & Notes
- Dairy-free — skip the yogurt and use extra avocado. Same creaminess, different fat source.
- The avocado and yogurt together are what make it thick. Use less water if you want it as a dip, more if you want it pourable.
- Cilantro stems blend just as well as the leaves — no need to pick them off.
- Shake the jar before each use — it settles as it sits.
