Creamy Pico de Gallo with Cabbage

Step 1

Salad Prep: Chop all of the produce into small pieces. Add the cabbage, tomatoes, jalapeños, onion, and cilantro to a large bowl.

Step 2

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.

Step 3

Combine: Pour the dressing over the salad and mix everything together until evenly distributed.

Step 4

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.