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Snack recipe · from the recipe book

Toasted Pepita Avocado Lime Cilantro Dressing

A thick, nutty-green dressing with bright lime, lots of cilantro, a hint of cumin and a sweet red-pepper backbone, great spooned over roasted vegetables.

Toasted Pepita Avocado Lime Cilantro Dressing

Ingredients

  • ¾ cup diced120 gAvocadopitted and scooped
  • 2½ tbsp20 gPumpkin seeds (pepitas)
  • ½ medium60 gRed bell pepperseeded and roughly chopped
  • 1 cup chopped16 gFresh cilantroleaves and tender stems
  • 1 lime, juiced40 gLime juice
  • ¼ cup60 gPlain yogurt, low-fat
  • 3½ tbsp50 gWatercold
  • 2¼ tsp10 gOlive oil
  • ¾ tsp5 gMaple syrup
  • ½ tsp1 gGround cumin
  • 1 clove3 gGarlicpeeled
  • ¼ tsp1.5 gSalt

Steps

  1. Prepare first: pit and scoop the avocado, seed and chop the red bell pepper, pick the cilantro, and peel the garlic.
  2. Put the pumpkin seeds and the garlic in the blender with the lime juice and pulse a few times to break up the seeds.
  3. Add the avocado, red bell pepper, cilantro, plain yogurt, olive oil, maple syrup, cumin and salt.
  4. Pour in half of the cold water and blend until smooth, scraping down the sides once.
  5. Add the remaining half of the water a little at a time, blending until the dressing is pourable but still thick.
  6. Spoon over warm roasted vegetables. Store covered in the fridge with plastic pressed onto the surface for up to 2 days; stir before using.

Contains: Milk.

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

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