Ingredients

The following ingredients have 2 Servings
  • 1/2 medium ripe avocado (peeled) or 1/3 cup tahini. Both help create creamy taste/texture. See notes*
  • 1/2 cup chopped scallions/green onions (white parts removed)
  • 1/3 cup coconut milk 
  • 1/3 cup loosely packed (chopped/torn) parsley
  • 1/3 cup loosely packed fresh basil and/or chive (loosely chopped before measuring)
  • 2 Tablespoons tamari sauce (use coconut aminos for Whole 30)
  • 2 teaspoons lemon juice
  • 1 teaspoon minced garlic or 2 garlic cloves
  • 1/4 to 1/2 teaspoon sea salt and black pepper each (to taste)
  • Olive oil as needed (1/4 to 1/3 cup)
  • Thinner consistency option – Add water/non dairy milk

Instruction

  • Combine all of the ingredients (minus the olive oil) in the bowl of a food processor or blender. Process until smooth and combined.
  • With the blender running, slowly drizzle in olive oil until desired consistency is formed. Taste and add more salt/pepper, lemon juice, or both, if needed. For thinner dressing, blend in 2 Tablespoons extra of water or milk.
  • Use right away or place in a sealed container and refrigerate for later. This dressing will keep well in the fridge for 5 to 7 days. If using avocado, the dressing will last 3-4 days. Add a splash of lemon juice after each use (for the avocado version) to keep it fresh.