Blend avocado, lime, water, cilantro and jalapeño until pourable.
IBy isabelle_delavega
Servings
4
1 piece Ripe avocado
3 tbsp Lime juice
1 tsp Lime zest
0.25 cup Cold water
0.5 cup Fresh cilantro
1 piece Jalapeño
1 clove Garlic
1 tbsp Extra-virgin olive oil
0.25 tsp Ground cumin
0.5 tsp Fine salt
Calories
100 kcal
Protein
1g
Carbs
5g
Fat
9g
Fiber
3g
Sugar
1g
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Prepare Ingredients
1. Halve the avocado, remove the pit and scoop the flesh into a blender. Seed the jalapeño for milder heat (leave the seeds in for more), then roughly chop it. Peel the garlic clove.
2. Zest the lime, then juice it. Add the lime zest, lime juice, jalapeño, garlic and cilantro to the blender, using the tender stems as well as the leaves.
3. Add the cold water, olive oil, ground cumin and salt. Blend on high for 45-60 seconds until completely smooth and pourable, scraping down the sides once.
0.2 cup Cold water,
1 tbsp Extra-virgin olive oil,
0.2 tsp Ground cumin,
0.5 tsp Fine salt
4. Taste and adjust: add more salt or lime juice for brightness, or a splash more cold water to thin until it flows off a spoon in a ribbon.
3 tbsp Lime juice,
0.2 cup Cold water,
0.5 tsp Fine salt
Serve
5. Chill for 10 minutes if time allows, then drizzle over a jalapeño-lime steak salad or any crisp greens. Store in a sealed container with plastic pressed onto the surface for up to 2 days.
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