Tag Archives: Salad Dressing

Joannie Rochette’s Cilantro Avocado Dressing

It turns out that when I met with six-time Canadian Champion and World Silver Medalist Joannie Rochette that one of her favourite recipes includes Avocados from Mexico. She’s currently an ambassador for Almond Breeze, so she suggests using their almond milk in the recipe, and why not! Here’s her salad dressing, why not whip some up this weekend and be sure to add extra avocados to the salad too for an added health boost!

Joannie Rochette

Creamy Cilantro-Lime Avocado Dressing with Avocados From Mexico

Prep Time: 10 minutes Cook Time: 0 minutes
Yield: 1 1/3 cups (325 mL)
Ingredients
2/3 cup (150 mL) Almond Breeze® Unsweetened Original
2 tbsp (30 mL) olive oil
1/2 ripe avocado, diced
1 green onion, sliced
1 tbsp (15 mL) fresh cilantro
1 small clove garlic, minced
1 tbsp (15 mL) lime juice
1/2 tsp (2 mL) lime zest
1/4 tsp (1 mL) each salt, freshly ground pepper and ground cumin
Directions

Dressing: In blender, combine Almond Breeze, olive oil, avocado, green onion, cilantro, garlic, lime juice, lime zest, salt, pepper and cumin; blend until smooth. Refrigerate until serving.
Tip: For a thinner consistency of dressing, add an additional
1/2 cup (125 mL) Almond Breeze® Unsweetened Original.
Nutrition Facts
PER SERVING: Per 2 Tbsp. / 30 mL: Calories 40, Fat 4g, Cholesterol 0mg, Sodium 75mg, Carbohydrate 1g, Fibre 0g, Sugars 0g, Protein 0.4g

Avocado Salad Dressing

This easy recipe is perfect for using up your ripe avocados. Best served fresh. I also like to cut out some of the water and use as a dip for carrots, pita bread, etc. Great with noodle salads too!

  • 2 large, ripe avocados, peeled pitted and diced
  • 1 large garlic clove, minced
  • Handful of fresh cilantro leaves
  • 5 tablespoons water, plus more if needed
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons fresh lime juice
  • 2 teaspoons pure maple syrup
  • Sea salt, to taste

DIRECTIONS

Combine all ingredients in a blender and puree until smooth. Add more water for a thinner consistency. Season to taste; serve chilled.

*This recipe originally from Self Magazine.

*I am the Western Canadian Ambassador for Mexican Avocados and am being compensated to help bring you avocado news. However, we would eat avocados everyday even if we were not paid to do so! –