My husband rarely orders sweet drinks. Like ever. I mean he doesn’t necessarily drink lime juice straight…but I’d put money on him doing it when I’m not around. So this recipe was born out of his love for both citrus & local honey. & it is DELICIOUS. Keep reading for all the delectable details!…
I’ve been trying to recreate some of my favorite restaurant dishes at home lately…& some of them have turned out pretty great. Ahi tuna is an ingredient I’m mildly obsessed with- I love just about everything about it. Except cooking it. While this still isn’t perfect it was tasty…& inspired by a recipe in Clean Slate written by the editors of Martha Stewart Living. This dish is healthy, easy to make, & has some brightness to perk up the tastebuds. …
Happy Friday! Have you guys noticed anything new on Home in High Heels? like…say….everything? Completely new setup, I hope you guys will enjoy it! Bare with me as I’m still working out kinks including these photo sizes. Sorry! I’m hoping to have them a nice BIG size soon so you can see details!
But anyway…onto the food!If you caught my Cilantro Lime Ranch Dressing recipe awhile back then you know how much I love my little dressing mixing gadget (check out the Vibe Salad Dressing Mixer on Amazon here!) & it makes me create more recipes out of pure inspiration. Today I’m sharing my easy mix that I use on tacos, with veggies, & even thinned out as a dressing. I call it the Creamy Healthy Avocado Sauce! Keep reading to check out this simple wonder!
So this recipe was born months ago when I had half an avocado that I needed to use up. My husband doesn’t eat them & although I can sit down to a whole one I wanted to make it last. I always have these ingredients on hand with the exception of the avocado so it practically makes itself.
- ½ a ripe avocado
- ¼ to ½ cup Greek yogurt
- 1 to 2 tablespoons milk
- 1 tablespoon lime juice
- ½ a fresh or roasted jalapeno, chopped & seeded OR jalapeno sauce
- 3 pinches fresh cilantro, chopped fine
- Combine all ingredients in food processor or whisk together until creamy. Add more or less milk depending on how thin you'd like it.
- Serve chilled.
This day I was really feeling tacos & this sauce was absolutely a perfect topper! These are roasted chicken tacos on corn tortillas topped with lettuce, Creamy Avocado Sauce, & some beautiful feta cheese. Yum! Also great with chopped veggies (use it in place of ranch!) & just about anything that is good with a chilled topper in my opinion. If you need a dip cut back on the milk & add a touch more greek yogurt. Also great with a tablespoon or two of your favorite salsa.
What are your favorite sauces & dips to whip up in a flash? What do you do with leftover avocados? Link to your recipe below if you have on & check out these other sauces from the Foodie Friday Linkup members! Want to join in on our next linkup? Check out my Lifestyle Blogging Network tab here for more information & how to apply.
So for this Friday Foodie Linkup we went with a fun theme- going green! I think there are a lot of ways this topic can be taken, right? Healthy? Literally green? Well I hope you thought of those two as they both pertain to today’s recipe! Without further ado, here is my recipe for Mint & Lime Asparagus!
Before we go green I need to address one thing- the beautiful chicken here will have its very own post Monday for St. Patrick’s Day! How does chicken equal that particular holiday? Hint: BEER.
Now onto this recipe! I think when you’re working with really basic ingredients you should opt for higher quality so you can really taste them. I chose a higher quality olive oil, fresh cracked pepper, nice ripe limes, & a mint chutney I’ve had waiting to be used.
- 1 lb. of asparagus, washed & trimmed
- 1 to 2 tablespoons high quality olive oil for roasting/drizzling
- salt & pepper to taste
- 1 to 3 fresh limes, you want about 1.5 tablespoons of juice
- fresh mint or mint chutney
- Preheat oven to 450. Drizzle asparagus with olive oil on a roasting pan then top with sprinkling fresh pepper & salt. Make sure your spears are well covered in oil for an even cook. A good trick is to roll them with your palm lightly to make sure each is covered in oil evenly.
- Cook about 8-10 minutes until browned & the ends look a bit crisp.
- Remove from oven & transfer to serving dish. Top with fresh mint/chutney & the lime juice. toss lightly. Serve.
When you really love salads & sauces, you find ways to make them a bit more interesting! My favorite way to kick up a salad fast is to create a new dressing. I love greek yogurt bases because I grew up eating ranch. It is an easy switch once you start playing around!
I also thought I’d show you my favorite salad dressing container (you can check out the Vibe Salad Dressing Mixer here on Amazon! ) which is perfect for my life. It is small enough that I don’t make too much (since I change things up a lot I try not to make things that go bad quickly in bulk) but large enough that you can really mix everything with the little stirrer. Plus, no mess! I just love it. My only complaint is that when you make creamy dressings, the spout is a little small but it doesn’t bother me. I just take off the lid. it is perfect for vinaigrette & thinner dressings though!
from Home in High Heels
1 cup loosely packed cilantro, chopped
1/2 cup plain Greek yogurt
1/4-1/3 cup olive oil depending on texture preference
3 tablespoons fresh lime juice
1/2 tablespoon white vinegar
1 garlic clove
1/8 teaspoon salt
1/8 teaspoon fresh pepper
Optional: Chipotle pepper, jalapeno, habanero pepper, fresh lemon, flavored oils.
I really like this dressing a lot & I sometimes top it with some roasted salsa. Ryan isn’t a huge fan of cilantro but he still eats it. He prefers Italian though. If you’re looking for something a bit different, I think you’ll really like this! It is my favorite with a nice bowl of tortilla soup or tacos!