Makes about 1 ½ cups, use a blender Suggested pairings: sliced tomatoes, chicken or bean salad, or as a dip Ingredients: 1 large ripe avocado, skin & pit removed ⅓ cup Udo’s Oil Blend ¼ cup fresh Italian (flat-leaf) parsley, chopped 1 medium garlic clove, minced or crushed 1 medium lemon, juiced ½ tsp. sea salt, to taste ½ tsp. freshly ground pepper, or to taste Pinch of cayenne (opt.) ¼ cup water, or to desired consistency *Adapted from Silvia Bianco via MindBodyGreen