I love food and clearly do not have the willpower to restrict calories when I am unable to do many of my favorite forms of exercise, so I have been trying to find healthier alternatives to some of my favorite foods. Enter, the mighty avocado. In California, it’s pretty much sacrilegious to dislike this glorious fruit, especially since it seems to be in season and delicious all year, and amongst ultrarunners it is akin to the nutritional holy grail. I love the traditional uses for avocado; guacamole with plantain chips, baked egg in avocado and as a topping to pretty much everything, but I have recently discovered it can be used to make dairy-free sauces and dressings that are creamy and delicious. Below I share my recipes for avocado pesto sauce (best used with zoodles) and jalapeno slaw dressing. Enjoy!
Avocado Pesto Sauce
- 2 ripe avocados
- 1 cup fresh basil leaves
- 3 cloves garlic
- ¼ cup pine nuts, walnuts or almonds
- 2 Tbsp lemon juice
- ½ tsp. sea salt
- ¼ cup olive oil
- Cracked black pepper, to taste
- 1/4 cup Parmesan (if you are not completely forgoing cheese)
Combine all the ingredients in the food processor and add to sauteed zoodles or cooked pasta for a delicious meal.
Jalapeno Slaw Dressing
- 2 ripe avocados
- 1.5 jalepeno chopped
- 2 gloves garlic
- 1/4 cup avocado oil
- Juice of 2 lemons
- 1/2 tsp salt
- 1/3 cup cider or white vinegar
- 1/2 cup water (add to desired texture)
- 1 tablespoon honey (if desired for a sweeter dressing)
Combine all the ingredients in the food processor and blends until smooth. Add water in small amounts and re-blend until you get your desired consistency. Some people like thick dressing, others like it thinner. I used this for a kale and broccoli slaw, but it can be used as a dressing for anything really.