'Cress & 'Cado Dip

3 bunchesLive Gourmet Living Upland Cress, leafy parts only
2 Avocados, peeled and pitted
2 tablespoonsRice vinegar, or more to taste
1 teaspoonSoy sauce
1 teaspoon, or to tastePrepared wasabi paste,
½ teaspoon, or to tasteSalt
½ teaspoonSesame oil

 

In the bowl of a food processor, combine 1 bunch of upland cress with avocado; pulse to puree.

Add remaining upland cress, 1 head at a time, pulsing to puree and scraping down bowl as necessary.

Add rice vinegar, wasabi paste, salt, and sesame oil, pulsing to blend. Add additional vinegar, wasabi paste, and salt to taste.

Makes 2 to 2 1/4 cups.


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