Don’t be basic but you should always have the basics…
I feel very strongly about avocado. It is by far one of my favorite fruit and not only is it delicious it is literally amazing in regards to all the dietary benefits it encapsulates. It has more potassium than bananas, has good fats, is loaded with fiber and can lower your cholesterol levels. When I meet people who say they don’t like avocados, I think I instinctively don’t trust them. Like what is there not to like?
And if you are like me, you been faced with having a bunch of avocados and waiting for them to be ripe and STILL not being able to get to all of them before some of them start to look a wee bit raggedy…womp, womp.
But don’t fret my Booettes, I am going to share my Avocado Dill Puree with you. It keeps for quite bit because of the citrus in it and you most likely have most of these things already in your pantry. It’s versatile af too! It can be used to dress proteins such as meat and fish. It can be thinned to use as a dressing or it can be eaten as a dip with raw veggies, pita chips or baked tortillas! YASSSSS, COME THROUGH AVOCADOS!
Equipment: Food processor, blender or immersion blender
2 avocado, diced
Juice of 1 lime
4 tablespoon fresh cilantro* (optional)
2 tablespoon fresh dill
2 tablespoons Greek yogurt
2 tablespoon extra-virgin olive oil
*note: some people have a literal genetic disposition to hate the taste of cilantro. They say it tastes like soap. I love cilantro and I think it adds value to this recipe but if you don’t like it you can omit it or sub it for parsley and this recipe still stands on it’s own and is equally yummy without it.
Place all ingredients in a food processor/blender or metal bowl and pulse until smooth. Taste and add salt as desired. This is like the easiest recipe ever right? Keep in fridge for up to a week.