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