Prep Time: 5 MINUTES
Yield: 1 CUP
Ingredients
- 1 Small avocado
- 2 Tbsp lemon juice
- 1 Tbsp. extra virgin olive oil
- 1⁄4 Cup filtered water
- 1⁄2 Tsp. salt
- 2 Tbsp. flat leaf parsley, chopped
- 2 Tbsp. chives, finely chopped
- 1 Tbsp. fresh dill
Directions
1. Add all ingredients to the blender and blend until smooth.
2. Add water to thin if needed. Salt to taste.
3. Store in a mason jar. Will keep in fridge 3–4 days.
