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Corn-Cilantro Salad Dressing

Puréed avocado makes this dressing creamy without dairy, while corn adds a low-cal crunch. Not a cilantro fan? Try the recipe with fresh basil or parsley.

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Puréed avocado makes this dressing creamy without dairy, while corn adds a low-cal crunch. Not a cilantro fan? Try the recipe with fresh basil or parsley.

Servings
TABLESPOON

Ingredients

  • 1 cup packed cilantro leaves
  • 1/2 small avocado, diced (about 1/4 cup)
  • 2 green onions, chopped (about 1/4 cup)
  • 2 Tbs. lemon juice
  • 2 Tbs. olive oil
  • 4 to 6 drops hot pepper sauce, such as Tabasco
  • 1/2 cup fresh or frozen corn kernels, thawed

Preparation

  1. Place cilantro in bowl of food processor or blender, and pulse until finely chopped. Add avocado and green onions, and blend until smooth. Add lemon juice, olive oil, hot pepper sauce and 2 Tbs. water, and blend until smooth. Transfer to bowl, and stir in corn. Season with salt and pepper, and serve over salad.

Nutrition Information

  • Serving Size Makes 2 cups
  • Calories 12
  • Carbohydrate Content 1 g
  • Cholesterol Content 0 mg
  • Fat Content 1 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 20 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g