Until now, this recipe was only available to WFW Dinner Party customers who selected the menu it was on back in the spring…but I’m releasing it here for the California Avocado contest because it’s just so amazing it has a real shot of winning. (One person enthusiastically stated that he would buy it if I bottled it, and another wondered if it could be consumed as a beverage. It’s that tasty.)
One of the best qualities of avocados is their texture – silky, rich, and smooth, they really shine in dips and sauces. This is mostly due to their aforementioned high fat content, and I’ll say it again: don’t be scared of dietary fat! Eating a variety of low-processed fat sources (not just animal) is one of the best ways to keep skin glowing and appetite satisfied, because your cells and brain are made of fat! Fat also helps with the absorption of vitamins A, D, E, and K – three of which are found naturally in avocados (go figure…it’s almost like nature planned that, hmm…).
With no further adieu, here is the fast and easy Cilantro Lime Sauce (which can also be eaten cold as a green gazpacho!) – it goes beautifully with chicken, fish, or even as a substitute for hollandaise sauce as a twist on Egg’s Benedict. (And, if you decide to go into business and bottle it – cut me in on the profits, please!)
●1 bunch fresh cilantro
●2 cloves garlic, raw
●1 medium cucumber
●2 limes, juiced
●1 Tbsp sugar
●2 tomatillos, de-papered
●1/4c balsamic vinegar
●1 c coconut water
Blend all ingredients in a blender or food processor until smooth (only use 1 Tbsp balsamic if using as a soup). Prep time: 10 minutes. Cook time: 2 minutes.
I received free samples of California Avocado mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Avocado and am eligible to win prizes associated with the contest. I was not compensated for my time.