Lime and green chile flavor cut through the creaminess of avocado in a velvety dressing that works as a dip, too. Vegan and nut-free, this dressing can be eaten right away, but it’s best enjoyed after it has chilled for at least an hour to allow the Poblano to hydrate. Stored in the fridge, the lime prevents the avocado from oxidizing for up to four days.
½ cup (1 large or 2-3 small) mashed avocado
1 tablespoon Poblano
1 clove garlic
2 tablespoons tahini
½ teaspoon salt
3 tablespoons (about 2 limes) lime juice
2 tablespoons minced chives
1/4 cup neutral oil
½ cup water
Combine all ingredients except for water in a blender and pulse to combine. With blender running, stream in water. Cover and chill in the fridge for about an hour to allow flavors to fully combine. Use as a salad dressing or as a dip.
If the dressing is thicker than you'd like, add a bit of water and thin it out. You might need a bit more salt in there too if you thin it.
Yield: 1 pint
Recipe by: Emily Teel
Below, the Poblano Green Goddess Dressing is used on a kale salad with cherry tomatoes, purple potatoes, corn, cucumber, carrots, and feta.