Cilantro, Lime & Avocado Vinaigrette

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I recently teamed up with The Whole30 Blog on a summer recipe series called Grilled Over Greens.  Each post included recipes for a grilled protein, a perfectly-paired salad, and a killer dressing to top it all off!  Check out this link for the original post.


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This dressing is awesome on tacos and burrito bowls!  Carnitas anyone?

AND the starting ingredients are actually exactly the same as the marinade for my Cilantro Lime Shrimp Kebabs (since I originally made them together!).

So if you want to make them together, either half the shrimp (1 lb), or double the first 6 ingredients below (garlic through salt), and use part of the puree for the marinade, and the rest for the dressing.


Cilantro, Lime & Avocado Vinaigrette

[Whole30 - Paleo - Gluten Free - Grain Free - Dairy Free]

Dressing_ingredients.jpg

 

Ingredients:

2 cloves garlic, peeled

1 jalapeños, halved and de-seeded

1/4 cup cilantro

juice of 1/2 lime

1/4 tsp cumin

1/4 tsp salt

½ of an avocado

4 Tbsp olive oil

2 Tbsp vinegar of choice

2 Tbsp water (more if you want it to be thinner)

Salt and pepper to taste


Instructions:

  • Add garlic, jalapeños, cilantro, lime, cumin, and salt to the bowl of your food processor and pulse until everything is very finely chopped. The end result will resemble a pesto.
  • Next, add 1/2 of an avocado, 4 Tbsp olive oil, 2 Tbsp cider vinegar, and 2 Tbsp water to the food processor along with the pepper/spice mixture.
    TIP:  OR - you could transfer the pepper/spice mixture to a mason jar and blend all other ingredients using an immersion blender (if you plan to store it in a jar anyways!)
  • Process until the dressing is smooth and creamy.  
  • Taste and add more vinegar or water if you want it to be thinner, and season with additional salt and pepper if desired.

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