Avocados are my love language.
If I possessed the skill to write sonnets, I would write at least one very good one about avocados. Since we went gluten and dairy free, they’ve become one of my go-to sources of healthy fats. They’re so versatile, taste delicious, and you can even freeze them! (Yep! It’s true!)
I’ve been on the lookout for a great creamy dip and dressing. While there are a lot of Paleo and dairy-free creamy dressing recipes out there, a lot of them require homemade mayonnaise (too fussy for everyday) or coconut milk (which I find stands out too much in my dressing). This? It’s an easy, velvety smooth solution to my problem.
This is bright, happy, full of flavor, and simply delicious. I love it best as a dip for fresh veggies and turkey or chicken roll ups (turkey wrapped around bell pepper slices, or lettuce, or whatever else makes your heart pitter-pat). As a salad dressing, it’s DIVINE on anything with a Tex-Mex or tropical vibe. Make a big carnitas salad and add a big dollop on top, serve it with some fresh mango spring rolls, or spicy sweet potato fries, or use it to top Jamaican Jerk chicken. See? Versatile!
The best part? All that citrusy goodness keeps this from turning brown. It’ll stay vibrantly bright green for 3-4 days (if it lasts that long), and you can freeze it if you like. All it’ll need is a quick stir and it’ll be ready to go after thawing.
Blah-blah-blah. This isn’t a sonnet, but it IS turning into a bit of a novel, so let me just say let avocados work they’re love magic on you. Make Citrus Avocado Dip part of your life!
Kitchen Tip: To freeze ripe avocados, I peel them, remove the pit and place them in a zip-top freezer bag in a single layer. Freeze till firm, then just pull one out when you need it. That way if you bought 5 avocados and they’re ALL ripe on the same day, you don’t have to toss any out.
- 2 ripe avocados, peeled and pitted
- ¼ cup orange juice (I use Simply Orange or fresh-squeezed)
- zest and juice of 1 lime
- 1 Tbsp cilantro (if desired)
- salt and pepper, to taste
- Place all ingredients in a blender or food processor and puree until very smooth. You may have to scrape down the sides a few times, but it should get very smooth, light, and airy. Taste and add additional salt or pepper, as needed.
- To use as a salad dressing, add 1 tablespoon of water at a time to the dressing and whisk or blend to incorporate well, until you've got it as thin as you like.
- This will keep 3-4 days in the refrigerator, or can be frozen for 1-2 months in an airtight container. To use, simply thaw in your refrigerator or a bowl of cold water. Whisk to bring everything back together and serve cold!