Ingredients
Base Ingredients
- 1 cup heavy cream (can substitute canned coconut milk for dairy-free)
- 3 tbsp fresh lemon juice (divided)
- 1/2 cup water
Produce
- 2 large ripe avocados
- 1/4 cup fresh flat-leaf parsley (minced, about a good handful)
- 2 tbsp fresh dill (minced)
- 1 tbsp fresh chives (minced)
- 1 clove garlic (minced)
Seasoning
- Pink salt (to taste)
- Cracked black pepper (to taste)
Instructions
- Lemon Juice Infusion: Stir 1 tablespoon of the fresh lemon juice into the heavy cream or coconut milk. Let this mixture rest for 10 minutes to slightly thicken and infuse the citrus flavor.
- Combine Ingredients: Add the infused cream, remaining 2 tablespoons of lemon juice, ripe avocados, fresh parsley, dill, chives, garlic, and half a cup of water into a food processor.
- Blend: Pulse the ingredients in the food processor until the mixture is smooth and creamy. This creates the perfect creamy texture for the dressing or dip.
- Adjust Consistency: If you prefer a thinner dressing, add more water gradually and pulse until you reach the desired consistency.
- Season: Taste the dressing and add pink salt and cracked black pepper to your liking, then pulse once more to mix the seasonings evenly.
- Serve: Use the dressing immediately over salads or serve as a dip alongside fresh vegetables, chips, or other favorites. Store any leftovers in the refrigerator.
Notes
- For a dairy-free version, substitute heavy cream with canned coconut milk for a similar creamy texture.
- The dressing can be stored in an airtight container in the refrigerator for up to 3 days.
- If the dressing thickens after refrigeration, stir in a little water to loosen it before serving.
- Fresh herbs greatly enhance the flavor; use good quality, fresh parsley, dill, and chives.
- Add lemon juice gradually to avoid overpowering the dressing with acidity.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
