Author: Lily Mazzarella
Sauces made from cleanse-approved ingredients are absolutely encouraged during your detox! They can make the plainest food drool-worthy, and add variety to rotations of simple steamed and grilled vegetables, poultry, fish, quinoa, and brown rice.
1 large ripe avocado
1 small bunch flat-leaf parsley, finely chopped
1 small bunch flat-leaf cilantro, finely chopped
Juice of 1/2 lemon or lime
1 tbsp apple cider vinegar
1-2 anchovies (optional, but oh so delicious)
1 garlic clove, peeled & chopped
1 green onion, ends trimmed & chopped
1/3-1/2 c extra virgin olive oil
1/4-1/2 c filtered water
Salt & pepper to taste
Place all ingredients except lemon, olive oil, and water in a food processor or blender and blend until somewhat smooth.
Add the lemon juice and blend.
Add olive oil and water until you reach desired consistency. Adjust for salt and pepper.
Some people like this very thick—like a yogurt—while others prefer it as a thinner dressing.
Store sauce in tightly sealed jars in the coldest part of your fridge, and they will last about a week! I put a layer of wax paper right on the top of the sauce to reduce oxidation and keep flavors fresh.
For more delicious springtime recipes,