Creamy Avocado-Lime Guac Dressing
I love drizzles on food! They promise little pops of flavor, not to mention color, and this creamy avocado-lime guac dressing does not disappoint. It gives tacos and nachos a restaurant-made look and taste.
Servings 1 to 1 ½ cups
Ingredients
- 1 medium-large avocado pitted
- ¼ cup lime juice from about 1 lime (a bit less if your avocado is small)
- ¼ cup coconut milk see note
- 2 tablespoons water
- 2 tablespoons lightly packed fresh cilantro leaves and finer stems are okay
- 2 tablespoons salsa heat level of your choice
- 1 clove garlic roughly chopped
- ¼ teaspoon fine sea salt
- Additional water depending on desired thickness can be as much as ⅓ cup
Instructions
- Combine all ingredients and puree. My Vitamix, much as I love it, has too large a base for such a small amount of puree, so the ingredients stick to the sides without getting blended. Stick blender to the rescue!
- Puree it enough so that no chunks of garlic or salsa ingredients remain. You are aiming for the consistency of ketchup. This will allow it to be drizzled onto your food.
- Serve on or with tacos, nachos, salad or vegetable dippers.
Notes
If using coconut milk powder, measure in about 1 tablespoonful of the dry powder for every ¼ cup of water - about 2 tablespoons was right for me.
Hints on drizzling bottles. Oxo makes great bottles and you only have to buy two. If you are looking for economy, the dollar store sells condiment bottles. For a thin drizzle, a purchased ketchup squeeze bottle like that works well as long as you have at least 2 inches of puree to be sure it doesn’t “burp” while you are drizzling. For a wider drizzle, a squeeze bottle that had held Miso Mayo did the trick.