+SFO +QP
This rather thick and tangy dressing-slash-spread can be added to taco recipes such as Citrus Chile Jackfruit Tacos or served with tortilla chips and salsa for dipping. If you’d like to keep it slightly chunky to use as a spread, go for it: just blend all the ingredients except the pitted avocados, and then add the chopped avocados and pulse until the desired consistency is obtained. —CS
MAKES 1 CUP (240 G)
½ cup (120 g) plain unsweetened coconut yogurt (use soy-free)
2 tiny avocados, pitted, peeled and coarsely chopped
1 handful fresh cilantro
2 cloves garlic, peeled
1 tbsp (15 ml) lemon juice (add a few grates of the zest before cutting the lemon)
½ tsp coarse kosher salt
Place all the ingredients in a small blender. Process until perfectly smooth, stopping to scrape the sides as needed. Use preferably on the same day of preparation. Store covered in the refrigerator until ready to serve.