Green Enchilada Vinaigrette
Prep:
5 min
Cook:
5 min
Ingredients
Blender
-
1 can (10oz) green enchilada sauce
Select your own degree of heat
- 1 small avocado
- 2 tbsp white vinegar
- 1 cup (handful) cilantro, roughly divided between stems and leaves
- 3 garlic cloves
- 3/4 cup unsweetened coconut (plant-based) yogurt
- 1/4 cup nutritional yeast
- 1/4 water or broth
- 2 limes (juice)
- sea salt & pepper to taste
Steps
Step 1
Add all ingredients to a high-speed blender EXCEPT for the cilantro leaves. Only add the cilantro stems here.
Process until smooth, then add the cilantro leaves and pulse -blend until the cilantro is finely chopped and you can see bits of it in the vinaigrette.
The dressing will last for about 2 weeks in the fridge in an airtight jar or container.
Enjoy with your favorite chopped salad, such as the bison chopped salad taco bowl!
