Avocado Turmeric Vegetable Dip
- 2 tablespoon olive oil
- 2 tablespoon lime juice
- 1 ripe avocado
- 1.5 ounces fresh turmeric
- 1/2 teaspoon local honey
- Salt and pepper to taste
Place all ingredients, except the olive oil, in a blender until smooth. Then, while the blender is running, slowly stream in olive oil. Season to taste with salt and pepper.
Original recipe by Nikki DeGidio, chef and owner of Lucky Santo. Lucky Santo is a woman-lead restaurant in Seattle, Washington. They are a celiac-friendly restaurant and believe everyone deserves delicious, vibrant food for every meal. They use real, whole, sustainable foods and cater to all dietary restrictions.
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