Mold Detox Friendly Avocado Herb Cream
Creamy, vibrant, and packed with fresh herb flavor, this blended avocado sauce comes together in under five minutes and makes four generous servings. Ripe avocados form the silky base, while cilantro, flat-leaf parsley, and chives layer in a bright, garden-fresh depth that store-bought dressings simply can't match. A generous squeeze of lemon juice keeps the color gorgeous and adds just enough acidity to balance the richness of the fruit and olive oil. Supporting a mold detox protocol often means cutting out fermented, aged, and processed condiments — which rules out most creamy sauces and dressings at the grocery store. This one sidesteps all of that by relying entirely on whole, clean ingredients with no vinegar, dairy, or anything that could harbor mold-related compounds. The optional jalapeño adds a gentle kick if you want it, but the sauce is equally satisfying without it. Drizzle it over grilled proteins, use it as a dip for raw vegetables, or spoon it straight onto a grain bowl — it's the kind of versatile, feel-good recipe you'll find yourself reaching for all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 small jalapeño, seeded and roughly chopped (optional)
Ingredient noteThe Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, please tap it and change its rating to Red.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!