This creamy cooling dressing is the perfect topping for Burrito Bowls, or a crunchy salad with romaine lettuce, shredded cabbage, and cherry tomatoes. It can be stored in the fridge for a couple of days but will start to turn brown so it is best used right away.
Ingredients
1
avocados
pitted and peeled
⅓ cups
water
1 cups
packed
cilantro
1
limes
juiced
1 cloves
garlic
crushed
¼ teaspoons
kosher salt
