- Rating:
- Servings:
- 11
- Difficulty:
- Total Time:
- Recipe By:
- Heidi Allison
Ingredients
- 1 Hass Avocado peeled and seeded
- 1 cup Water
- 1/4 cup Cilantro leaves loosely packed
- 1/2 Organic Lemon juice freshly squeezed (add 1 1/2 tablespoons)
- 2 Serrano Chiles chopped
- 1/2 teaspoon Morton's Kosher Salt
- 1 tablespoon White Onion chopped
Directions
Put avocado, cilantro and water in a blender and blend till smooth.
Put avocado mixture in a bowl, and add remaining ingredients.
Stir to blend, and place mixture in refrigerator for several hours to chill.
From the Author Heidi Allison:
This recipe delivers all the rich flavors of a full-fat salad dressing that you crave, but at a fraction of the fat. The secret is to use a buttery California or Mexican Hass (thick, bumpy black-skinned) avocados rather than their thin, green-skinned, watery Florida cousins. This salad dressing freezes well, and doubles as a reduced –fat guacamole topping for tacos.
Avocados are not only a good source of healthy monounsaturated fats, they also contain hefty amounts of potassium (60 % more than bananas!). This important mineral is linked to lowering high blood pressure, a silent killer that contributes to heart disease, congestive heart failure and strokes. Hypertension affects more than 50 million Americans, and 90% of adults over the age of 50 will develop high blood pressure as they age.
