Coconut Free Avocado Herb Cream
Creamy, vibrant, and packed with fresh herb flavor, this avocado blend is the kind of sauce 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 no store-bought dressing can match. A generous squeeze of lemon juice keeps the color gorgeous and adds just enough acidity to balance the richness of the olive oil. If you like a little heat, the optional jalapeño nudges it into seriously addictive territory without overwhelming the herbs. Many creamy sauces and dressings sneak in coconut milk or coconut-derived oils, but this one stays completely clear of that — every ingredient is straightforward and easy to verify. The blender does all the heavy lifting, and adjusting the water lets you dial in exactly the texture you want, from a thick dip to a pourable drizzle. Spoon it over grain bowls, use it as a dipping sauce, or toss it with roasted vegetables — it's endlessly versatile.
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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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