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Dinner recipe · from the recipe book

Chunky Avocado Garlic Salsa Verde Dressing

A hand-chopped, spoonable dressing with soft avocado chunks, sharp garlic, briny capers and bright herbs loosened with olive oil and lime.

Chunky Avocado Garlic Salsa Verde Dressing

Ingredients

  • ¾ cup diced120 gAvocadocut into small dice
  • 3 cloves9 gGarlicfinely grated
  • 3 tbsp40 gOlive oil
  • 2½ tbsp35 gLime juice
  • ¼ cup chopped15 gFresh parsleyfinely chopped
  • ⅓ cup leaves8 gFresh basilfinely chopped
  • 1 medium15 gGreen onionsthinly sliced
  • 1 tbsp10 gCaperschopped
  • ⅓ cup60 gCherry tomatoesfinely diced
  • ¼ tsp0.5 gCrushed red pepper
  • ⅛ tsp1 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prepare everything first: grate the garlic, chop the parsley, basil and capers, slice the green onion, dice the cherry tomatoes, then dice the avocado last so it stays green.
  2. In a bowl, stir the garlic with the lime juice and salt and let it sit 5 minutes to mellow the raw bite.
  3. Whisk the olive oil, red pepper flakes and black pepper into the garlic-lime mixture.
  4. Stir in the parsley, basil, green onion and capers.
  5. Gently fold in the cherry tomatoes and the avocado, pressing a few avocado pieces against the bowl so the dressing turns lightly creamy but stays chunky.
  6. Spoon over grain bowls right away, or press plastic wrap onto the surface and chill up to 1 day.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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