IQS Green Minx Dressing

 

1 large avocado

1 large handful of fresh cilantro, including stalks (or you can use parsley, chives, or basil, or a combo)

1 large handful of chopped lettuce

1 small zucchini

2 cloves garlic

2 T. apple cider vinegar

1/4 tsp. each of sea salt and freshly ground black pepper

 

Process all the ingredients in a blender or use an immersion blender and a large mixing bowl. Thin, if required, with a little water.  If you use avocado, this will keep for 3–4 days in the fridge, or it can be frozen for 1–2 months in a freezer-proof airtight continuer, as long as the dressing is totally puréed (lumps make the dressing icy). To use, simply thaw in your refrigerator or in a bowl of cold water. Whisk to bring everything back together and serve cold!