This avocado lime sauce doubles as a sauce for the salmon and a dressing for salads. I used water to thin out the dressing. I hesitated to add more olive oil because there is a lot of (good) fat coming from the avocados already. The sauce keeps well in the refrigerator for 4 to 5 days!
MASTERING MY MISTAKES / COOKING NOTES
Consistency of the sauce: The sauce is pretty thick because of the avocado. If you want the sauce to be thinner, add more water or olive oil and adjust the seasonings accordingly.Blending the avocado lime sauce: When I was testing the recipe, I used 3 different tools for blending the sauce: my Vitamix, food processor and immersion blender. Of the three tools, the immersion blender was the best for blending the sauce—it yielded the smoothest results. Because there isn’t much ingredients for the sauce, the Vitamix and the food processor weren’t able to blend the cilantro properly. There were a significant amount of large cilantro flecks in the sauce when I used those 2 tools. Another thing to note about using the Vitamix is that removing the sauce from the blender proved to be quite difficult. A lot of the sauce was stuck underneath the blade area, and I had to scoop it out with my rubber spatula.
