Fish Free Avocado Herb Cream
Creamy, vibrant, and packed with fresh herb flavor, this avocado-based sauce is the kind of thing you'll want to drizzle on absolutely everything. Ripe avocados blended with cilantro, parsley, and chives create a pale green cream that's silky smooth and bright from a generous squeeze of lemon juice. A splash of olive oil and a little water bring it to the perfect pourable consistency — thick enough to coat a spoon but light enough to dress a salad or swirl onto a plate. The optional jalapeño adds a gentle kick without overwhelming the herbaceous freshness, so you can dial the heat up or down depending on your crowd. Many store-bought creamy sauces and dressings sneak in fish-derived ingredients like anchovy paste or Worcestershire, making label-reading a constant chore — this one is made entirely from whole, plant-based ingredients with zero guesswork. It comes together in under a minute of blending, and the result tastes far more impressive than the effort involved. Keep it in an airtight container and it's ready to elevate everything from grain bowls to roasted vegetables throughout the week.
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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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