We pride ourselves on growing what we can in our humble little garden and saving money at the grocery store when possible– therefore, we’ve got cilantro, basil, parsley, peppermint, chives, oregano, tomatoes, spinach, bell peppers, broccoli, and more in our garden as long as we can keep ’em.  The basil and cilantro are more like bushes at this point than herbs in a garden and I’m always looking for things to do with them in order to use the herbs and prune them back to a normal size.  Not a lot of luck in containing their size (we usually end up sending friends and family home with ziplock bags full of herbs), but, a good amount of luck in using the herbs up and making some delicious treats!

I was in search of making something with cilantro other than guacamole, salsa, and a topper for fish tacos…  Being in AZ-we know how to make all of that, really well, but sometimes it’s nice to have something entirely different!  I found this Creamy Cilantro & Avocado dressing recipe on Eating Well and modified it slightly.  I’ve made it two ways now (once as-is and once by subbing some ingredients) and it’s delicious both ways!  It is also extremely healthy!

You’ll need the following (although I like to double this in order to get a full mason jar of it):

  • 1/2 ripe avocado
  • 3/4 cup packed fresh cilantro
  • 1/2 cup nonfat plain yogurt
  • 2 scallions, chopped
  • 1 clove garlic, quartered
  • 1 tablespoon lime juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
Easy Peasy, you just place all the ingredients in a blender: avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar, and salt and then blend away until it’s smooth.  This part is important! It takes me a handful of minutes to blend, scrape down the sides of the blender and blend again, until it’s right where I want it.

The first time I made it, I used lemon juice instead of lime and sour cream instead of yogurt.  No other reason than I was out of lemon and yogurt.  It was still really good, but a tad bit thicker.  I also always pack a full cup of cilantro instead of the 3/4 cup, but that’s because I really love cilantro and I have so much of it that I’m really just trying to get rid of what I can.

You can make it either way.  They have subtle differences in their taste, mostly lime v lemon.  I like the lime better, but if I’m being honest, I’m still eating spoonfuls of it either way!

If you find that it’s still a tad thick and you want it thinner, feel free to add a tiny amount of milk to thin it out.  It won’t mess with the flavor at all.

While the original recipe says it will refrigerate for 3 days, I’ve had luck keeping it for up to 7-10 days in an airtight mason jar.

If you try this recipe, let me know your thoughts.  I’d also love to know if you altered it in any way or what else you like to make with cilantro!

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The final product is deliciously-green in appearance:
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Although this will work on many types of salads, here’s one my husband made for us and that pairs really well:
  • Romaine lettuce
  • Black beans (drained & rinsed)
  • Cotija cheese
  • Cherry tomatoes
  • Diced red onion
  • Sliced fresh avocado
  • Shredded Purple Cabbage
  • Yellow corn (drained & rinsed)
  • Broken up tortilla chips (in place of croutons)

Good luck!


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