I like to serve my crab cakes with some kind of sauce. I don't really like tartar sauce, so I wanted to make something like a remoulade or aioli. No mayo? No problem. Avocado saves the day again. Can you tell how much I looooove avocado? As for the cilantro, I love that too. And since I threw some seeds in the ground, not expecting much, my tiny garden is overflowing with cilantro.
Cilantro Lime Avocado Dip (egg-free, AIP)
What you need:
1 tbsp lime juice (more to taste)
handful cilantro (about 2 tbsp minced or to taste)
1/2 tsp minced garlic (1 small or 1/2 large clove OR 1/4 tsp garlic powder)
2-3 tbsp extra virgin olive oil
salt and pepper to taste (omit pepper for AIP)
How to make:
Add all ingredients except olive oil to a small food processor and blend until smooth. I use about 1/4 tsp salt. Slowly add olive oil and pulse until you reach desired consistency and taste. (I used 2 tbsp.)
*3/4 avocado okay if making the salmon cakes.
Want some other recipes using avocado?
- Five Minute Freezer Fudge
- Chocolate Avocado Fudge Pops
- Creamy Lemon Avocado Dressing
- Spaghetti Squash with Avocado Sauce
- Fried Avocado Egg
Find out all about storing avocados HERE.
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