Yields About 2 cups
1 ripe avocado, peeled, pit removed
1/2 cup fresh cilantro leaves
1 medium lemon, juiced
11/2 cups filtered cold water
1 cup papita seeds (soaked for 4 hours)
1 tsp Himalayan salt or sea salt
1 tbsp chopped white onion
2 garlic cloves, peeled and crushed
2 tbsp nutritional yeast
1 tbsp coconut oil (liquid)*
1 tsp honey
1/4 tsp fresh ground black pepper
1 tsp cayenne pepper
1/2 tsp chili powder
* If your coconut oil is solid, put the desired amount in a dish in the sun or place the jar in warm water until the oil is liquid.
Easy as pie. Put all ingredients into a blender and blend until smooth and creamy. Will keep covered in the fridge for 3-5 days. Enjoy!
This dressing pairs well with most any veggie. Here I've used carrot, zucchini, tomato, mini red peppers, corn, avocado, adzuki bean sprouts, mung bean sprouts, papita seeds, red onion, and romaine. For a bit of a crunch, sprinkle tortilla strips or crushed tortilla chips on top!