Creamy Pico de Gallo with Cabbage
Serves 8
20 mins prep
20 mins total
This Creamy Pico de Gallo with Cabbage is a Mexican-inspired dip or salad with crunchy cabbage and creamy avocado and cilantro dressing.
For the Salad:
For the Cilantro Lime Dressing: (blender but mention can also use food processor)
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Salad Prep: Chop all of the produce into small pieces. Add the cabbage, tomatoes, jalapeños, onion, and cilantro to a large bowl.
Make the Dressing: Scoop out the flesh of the avocado and add to a blender along with the jalapeño, cilantro, cumin, salt, lime juice, avocado oil (if using), and water. Blend on high for 30 to 45 seconds, until a very thick and smooth dressing forms. If the mixture is too thick for your blender to blend smoothly, add additional water in 2 tablespoon increments.
Combine: Pour the dressing over the salad and mix everything together until evenly distributed.
Serve & Store: Serve immediately, or place in the refrigerator for 15 minutes to let the salad chill and flavors to mingle before serving. Enjoy as a salad or as a dip with chips; store any leftovers in the refrigerator for up to 3 days.
