- 1 avocado, diced
- 1/4 cup fresh lime or lemon juice (about 2 limes or lemons)
- 1/4 cup cilantro leaves
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/2 cup water, plus more as needed
Process all the ingredients in a high-speed blender until smooth. Adjust the seasoning and add the water, 1 tablespoon at a time, plus more as needed to achieve the desired consistency (up to an additional 1/4 cup). Use within 1 day.
How to Use It:
We often use this recipe Mexican-inspired salads, with dark greens, corn, tomatoes, black beans, and grilled fajita veggies.
It’s also great in a massaged kale salad.
Read the blog post where this recipe originally appeared.
This recipe is from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts—and the Rest of Your Life© Matt Frazier and Stepfanie Romine, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. experimentpublishing.com