Creamy Dill Sauce w/ Spirulina
This Creamy Dill Sauce gets a superfood boost from healthy spirulina. I used it here with simple roasted potatoes, but it works just as well as a dip for crackers, chips or raw veggies, a spread on a sandwich, or a dressing for salads, etc. It goes with everything!
Servings: 8 people
Calories: 107kcal
Ingredients
Creamy Dill Sauce
- 1 avocado
- 2 cups fresh dill
- 3 garlic cloves
- ¼ cup cashews (soaked for 30 minutes in warm water)
- juice of 1 lemon
- juice of 1 lime
- ½ tsp salt (or to taste)
- 1 tsp spirulina (Spiral Spring Spirulina Maxima recommended)
- ¼ - ½ cup water to thin
Roasted Potatoes
- 6-8 Yukon Gold Potatoes (or your favorite baking potato), peeled (if desired) and cubed
- juice of 1 lemon
- salt/pepper
Instructions
For the Creamy Dill Sauce:
- Place all ingredients, except water, in a high speed blender and blend until smooth.
- Add ¼ cup water to thin. Add a little more if needed to reach desired consistency.
- Serve over simple roasted potatoes (recipe below), use as a dip for chips, crackers or raw veggies, spread it on a sandwich or burger, or use it to dress a salad.
For the Roasted Potatoes:
- Preheat oven to 425 degrees F.
- Spray a baking sheet with cooking spray and set aside.
- Toss the cubed potatoes with the juice of 1 lemon and spread out on the baking sheet in one even layer.
- Bake 25-30 minutes, flipping the potatoes over halfway through, until cooked through. The potatoes should be brown and crispy on the edges and tender in the middle.
Notes
Nutrition facts calculated for Creamy Dill Sauce only.
Nutrition
Calories: 107kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 247mg | Potassium: 690mg | Fiber: 4g | Vitamin A: 2350IU | Vitamin C: 14.9mg | Calcium: 300mg | Iron: 9.4mg