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Recipe Category: Vegan
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Ingredients
Yield: about 1 cup (240 ml) (1 tablespoon per serving)
- 1 medium Hass avocado (7½ ounces/212g), peeled and pitted
- ¼ cup (60 ml) extra-virgin olive oil
- juice of 1 lime, or juice of ½ lemon
- 1 teaspoon Sriracha sauce or chili paste
- pinch of salt
Method
- Using a blender or food processor, blend all the ingredients until smooth and creamy, 15 to 30 seconds
- Refrigerate in a tightly sealed jar for up to a week
Nutritional Info. 45 calories – 4.7g fat – 0.2g protein – 1g total carbs – 0.4g net carbs
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