Low Iodine Avocado Herb Cream
Creamy, vibrant, and packed with fresh herb flavor, this blended avocado sauce is the kind of thing you'll want to drizzle over everything. Ripe avocados form the silky base, while cilantro, parsley, and chives bring a bright, garden-fresh punch that feels anything but plain. A squeeze of lemon and a glug of olive oil tie it all together, and a touch of jalapeño adds a gentle kick if you're in the mood for a little heat. Managing iodine intake often means scrutinizing store-bought sauces and dressings for hidden additives, but every ingredient here is straightforward and naturally low in iodine — no dairy, no seafood derivatives, no surprises. Filtered water keeps the consistency light and pourable without introducing anything unwanted. Blend it smooth, taste as you go, and adjust the salt and lemon until it sings. Use it as a dip, a dressing, a sandwich spread, or a sauce for roasted vegetables — it's endlessly versatile and comes together in under two minutes.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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