Avocado Goddess Dressing
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A creamy, mayo-free green goddess dressing made with avocado and cashew crema, perfect for salads or as a dip. Also includes a tangy cumin vinaigrette with citrus and honey.
Ingredients
- 3 limes
- 59.1 ml fresh cilantro leaves chopped
- 29.6 ml fresh parsley leaves chopped
- 29.6 ml fresh chives chopped
- 4.93 ml garlic minced
- 4.93 ml apple cider vinegar
- 4.93 ml coconut sugar
- 59.1 ml extra-virgin olive oil
- 1 large ripe avocado
- 59.1 ml homemade Cashew Crema
- Sea salt
- freshly cracked black pepper
- 4.93 ml ground cumin
- 1.23 ml Dijon mustard
- 59.1 ml freshly squeezed lime juice
- 59.1 ml freshly squeezed orange juice
- 4.93 ml honey
- 177 ml avocado oil
- Sea salt
- freshly cracked black pepper
Nutrition (per serving, estimated)
Estimated based off 12 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 154 mg
- Iron: 3.71 mg
- Magnesium: 86.5 mg
- Phosphorus: 168 mg
- Potassium: 1306 mg
- Zinc: 1.63 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 limes
- 4.93 ml apple cider vinegar
- 4.93 ml coconut sugar
- 59.1 ml extra-virgin olive oil
- 1 large ripe avocado
- 59.1 ml homemade Cashew Crema
- Sea salt
- freshly cracked black pepper
- 4.93 ml ground cumin
- 1.23 ml Dijon mustard
- 59.1 ml freshly squeezed lime juice
- 59.1 ml freshly squeezed orange juice
- 4.93 ml honey
- 177 ml avocado oil
- Sea salt
- freshly cracked black pepper
Prepare
- Chop 59.1 ml fresh cilantro leaves
- Chop 29.6 ml fresh parsley leaves
- Chop 29.6 ml fresh chives
- Mince 4.93 ml garlic
Let's Cook
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Step 1.
For the Avocado Goddess Dressing: Juice 3 limes to get about 1/4 cup of juice. Set aside.
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Step 2.
In a high-powered blender, combine the lime juice, 1/4 cup chopped fresh cilantro, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh chives, 1 teaspoon minced garlic, 1 teaspoon apple cider vinegar, 1 teaspoon coconut sugar, 1/4 cup extra-virgin olive oil, 1 large ripe avocado (peeled and pitted), and 1/4 cup homemade Cashew Crema.
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Step 3.
Blend on high until completely smooth and uniform, scraping down the sides of the blender periodically to ensure all ingredients are incorporated. Season with sea salt and freshly cracked black pepper to taste. Set aside or refrigerate until ready to use.
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Step 4.
For the Cumin Vinaigrette: In a small bowl, whisk together 1 teaspoon ground cumin, 1/4 teaspoon Dijon mustard, 1/4 cup freshly squeezed lime juice, 1/4 cup freshly squeezed orange juice, and 1 teaspoon honey until well combined.
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Step 5.
While whisking continuously, slowly drizzle in 3/4 cup avocado oil to emulsify the dressing. Season with sea salt and freshly cracked black pepper to taste. Serve immediately or store in the refrigerator.