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HEALTHY CREAMY AVOCADO CILANTRO LIME DRESSING
• Place all the ingredients in a food processor or blender and blend until smooth, stopping
to scrape down the sides a few times.
• Thin the salad dressing out with about 1/3 cup water (give or take) until it reaches a
desired consistency.
• Keep in an airtight container for 1-2 weeks.
1 avocado
1 clove garlic, peeled coupons
¼ cup roughly chopped cilantro
¼ cup low-fat sour-cream or greek
yogurt
1 tbsp fresh lime or lemon juice (or white vinegar)
3 tbsp olive oil
¼ tsp kosher salt
¼ tsp ground black pepper
water
CREAMY AVOCADO BASIL PESTO
• Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20
seconds or until pesto is chopped.
• Add in water and process again until completely smooth. You may need to add more
water to get it to your desired consistency.
• Transfer to a bowl and stir in the cheese.
• Store in an airtight container and refrigerate. Pesto is best if used within a few days,
otherwise you can freeze it for several months.
1 cup packed fresh basil leaves
½ large ripe avocado
2 cloves garlic
2 tbsp pine nuts
1 tbsp fresh lemon juice
3 tbsp water, plus more if necessary
¼ cup grated parmesan cheese
sea salt, to taste
RECIPES (cont.)
CHIMICHURRI SAUCE
• Add all ingredients except the olive oil to a food processor, and pulse a few times until
chopped.
• Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive
oil is combined, and stopping to scrape down the sides of the food processor if needed.
• Serve immediately, or refrigerate in a sealed container for up to 3 days.
1 cup fresh at-leaf parsley (about 1 bunch)
1 cup fresh cilantro (about 1 bunch of cilantro)
½ cup diced red onion
3 tbsp fresh oregano (optional)
3 cloves of garlic, peeled
2 tbsp fresh lemon or lime juice
2 tbsp red wine vinegar
¼ tsp sea salt
¼ tsp freshly-ground black pepper
¼ tsp red pepper akes, or more, to taste
½ cup good-quality olive oil
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