From the kitchen
Earthy Green Goddess Drizzle
Avocado blended until velvety smooth with coconut milk, tarragon, parsley, and lime juice.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 ripe Avocado
- 1/2 cup Canned Coconut Milk, well shaken
- 1/4 cup Fresh Parsley
- 2 tbsp Fresh Tarragon
- 2 tbsp Fresh Lime Juice
- 1 clove Garlic
- Salt, to taste
Method
- Combine the avocado, coconut milk, parsley, tarragon, lime juice, and garlic in a blender.
- Blend on high until completely smooth, scraping down the sides as needed.
- Season with salt to taste.
- Thin with an extra tablespoon of coconut milk if a pourable consistency is desired.
- Refrigerate in an airtight container; use within 2 to 3 days for best color.
Kitchen note
The avocado's own fat combines with the coconut milk's fat to create this drizzle's velvety body — there's no need for added oil, which would only dilute the clean, herbaceous flavor.
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