INGREDIENTS:
1 medium, ripe organic avocado
1 cup bottled spring water
3 tbsp extra virgin organic olive oil
2 organic garlic cloves
1/2 organic lemon, juiced
1/2 tsp dried organic dill weed or a small handful fresh dill, chopped
1/2 tsp organic onion powder
small handful fresh organic parsley, chopped
sea salt and fresh ground pepper, to taste
DIRECTIONS:
Add all ingredients to your food processor and process until creamy. Adding more water or olive oil if needed.
Use on top of your favourite salad, as a dip for your veggies or as a creamy sauce on top of raw zucchini noodles.
*Thank you to Tara Ferguson of Physical Limits Fitness & Revolution Weight Loss Clinic for this delicious recipe!
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