1 Avocado, mashed
2 tbsp extra-virgin olive oil
2 tbsp coconut cream
1 tbsp apple cider vinegar
1 tbsp flat leaf parsley, chopped
1 tbsp dill, chopped
1 tsp dijon mustard
1/2 tsp onion powder
salt and pepper

Combine avo with 4 tbsp of water, the oil, coconut cream, vinegar, parsley, dill, mustard and onion powder in a food processor and process until smooth.

Season to taste with salt and pepper.

Place in an airtight container and store in the fridge for unto 1 week.