Candida Diet Friendly Avocado Herb Cream
Creamy, vibrant, and packed with fresh herb flavor, this blended avocado sauce is the kind of condiment that makes everything it touches taste better. Ripe avocados form the silky base, while cilantro, parsley, and chives bring a bright, garden-fresh punch that feels anything but restrictive. A squeeze of lemon and a drizzle of olive oil round out the flavor without leaning on any sweeteners, vinegars, or fermented ingredients that can be tricky to navigate on a candida-conscious eating plan. If you like a little heat, the optional jalapeño adds a clean, fresh kick that keeps the whole thing feeling lively. The blending process is dead simple — everything goes into a food processor, and in under a minute you have a pale green cream that's thick enough to spoon over roasted vegetables, use as a dip, or swirl into a bowl of compliant grains. Adjusting the water a tablespoon at a time lets you dial in exactly the texture you want, whether you're going for a drizzleable sauce or something closer to a thick spread. It stores beautifully in an airtight container, so making a batch ahead means you always have something flavorful and on-plan ready to go.
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Learn more →Ingredients
4 servings
- 2 ripe avocados, halved and pitted
- ¼ cup fresh cilantro leaves
- ¼ cup fresh flat-leaf parsley leaves
- 2 tbsp fresh chives, roughly chopped
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 2 tbsp extra-virgin olive oil
- ¼ cup filtered water, plus more as needed
- ½ tsp fine sea salt, or to taste
- ¼ tsp ground black pepper
- 1 small jalapeño, seeded and roughly chopped (optional)
Instructions
- 1
Scoop the avocado flesh into a blender or food processor. Add the cilantro, parsley, chives, lemon juice, olive oil, water, salt, and pepper, along with the jalapeño if using.
- 2
Blend on high until completely smooth and pale green, about 45–60 seconds, scraping down the sides once halfway through.
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