MAKES 1⅓ cups (315 ml)

PREP TIME: 5 minutes


The thing about avocados is that when they’re ready to eat, they need to be eaten, and finding creative ways to enjoy them without getting avocado fatigue is a struggle. This dressing is awesome with celery and crazy good tossed with romaine lettuce. To keep it from turning brown, store it in an airtight container with a leftover avocado pit inside, and try to gobble it up as quickly as possible.

2 medium Hass avocados, peeled and pitted (about 8 oz/220 g of flesh)

⅔ cup (160 ml) light-tasting oil, such as avocado oil or light olive oil

½ cup (115 g) roughly chopped white onions

½ packed cup (35 g) fresh cilantro leaves and stems

2 tablespoons lime juice

2 cloves garlic

½ teaspoon finely ground sea salt

  1. Place all the ingredients in a blender or food processor. Blend until completely smooth.
  2. Transfer the dressing to a 14-ounce (415-ml) or larger airtight container for storage.

STORE IT: Keep in the fridge, with a piece of plastic wrap over the top to keep the dressing from browning, for up to 3 days.

Per tablespoon, made with avocado oil:

calories: 84 | calories from fat: 76 | total fat: 8.5 g | saturated fat: 1.3 g | cholesterol: 0 mg

sodium: 45 mg | carbs: 1.6 g | dietary fiber: 0.9 g | net carbs: 0.7 g | sugars: 0.3 g | protein: 0.3 g

FAT : 91%
CARBS : 8%