Eosinophilic Esophagitis Friendly Avocado Herb Cream
Creamy, herb-forward, and vibrantly green, this avocado blend is the kind of sauce that makes everything it touches taste more alive. Ripe avocados form the silky base, while fresh cilantro, parsley, and chives layer in bright, garden-fresh flavor without relying on any of the common trigger ingredients that make so many store-bought dressings and dips off-limits. A splash of lemon juice and a drizzle of olive oil bring it all together into something that feels indulgent but is genuinely clean and simple. Managing eosinophilic esophagitis often means scanning every label and second-guessing sauces at restaurants, so having a go-to recipe this easy and this satisfying is a real win. The blender does all the heavy lifting — just add everything, blend until smooth, and adjust the water until you hit that perfect pourable-but-coating consistency. The optional jalapeño is a nice touch if heat is well tolerated, and the whole thing comes together in under five minutes with no cooking required. Spoon it over proteins, use it as a dip, or swirl it into grain bowls — it's endlessly versatile and genuinely hard to stop eating.
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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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