It was several years ago when I found myself first enjoying a fully raw, plant-based meal at Café Gratitude in San Francisco, a plant-based restaurant specializing in gourmet cuisines that later closed in 2011. You can still find CG all over Southern California or in your home through their cookbook, I Am Grateful: Recipes and Lifestyle of Cafe Gratitude.
I remember taking the first bite of a Sundried Tomato Pizza with an olive tapenade and cashew cream sauce. I was blown away at the flavors and how satisfying this all plant-based meal was. And, so began my love affair with this soul-satisfying lifestyle. Yes, of course, I had eaten vegetables in my life – but not like this. This was on another level. The warmth of a bite of flavor-packed forkfuls, layered with a comforting richness, did it for me. This Pepita Avocado-Lime Sauce salad dressing sauce is incredible and takes me back to that first experience.
Pepita Avocado-Lime Sauce
(Gluten-Free, Vegan, Paleo, Keto)
What You'll Need
1/2 medium avocado
2 cloves of garlic
2 1/2 tbsp apple cider vinegar
1/2 cup olive oil*
1/4 cup pepitas pumpkin seeds (I used this brand)
1 tsp cumin
1 lime, peeled and diced
1/2 cup chopped fresh cilantro
3/4 cup water
1 tsp White Truffled Sea Salt (I used this brand)**
What You'll Need To Know
Place all ingredients into a food processor or high-speed blender, and pulse until smooth (about 30-45 seconds).
This dressing will be thick and can be used as a dip. Add more water for a runnier consistency (another 1/4 cup).
Keep in an airtight container for at least a week, but 3 to 4 days is best.
* I recommend using California olive oil for it's bright and green with a rich, buttery mouthfeel.
** Optional. You can also use plan sea salt.