Milk: the greatest debate since well, forever. To drink dairy milk or not seems to be the question of the century, and there are so many opposing views out there of whether or not it’s healthy for non-infants to consume. Heres a fact about me- I HATE milk. Not because of the “bad” rep it has in our health, but because it freaks me out that I’m drinking a liquid that came from a cow. Weird, I know. But cheese, ice cream, and whipped cream? Gimme gimme! I’m not a picky eater, but I personally choose to not drink milk for this reason. It’s super important if you’re on the anti-milk bandwagon however, to find an additional source of calcium to supplement in your diet! Like, really important. Strong bones, man.
As much as I love a light balsamic salad dressing, occasionally I feel like a thicker, more creamy salad dressing. This avocado citrus dressing is just that, minus all the traditional ingredients you’d typically find in a store bought creamy dressing. Full of healthy fats that are known to lower cholesterol and triglyceride levels, you can feel good about drizzling on a little extra dressing. Not complaining about that!
This dressing is excellent over a traditional salad, but it even goes well with seafood too. Since I can’t have soy sauce because of the wheat, sometimes I’ll top my sushi with a little dollop of this dressing! Yes, I’m guilty of being “that person” in restaurants that brings their own salad dressing, sew me. A while ago I made a seared scallop and ahi tuna salad and used this dressing to top it all of- divine! Use this dressing for whatever your heart desires and know that you’re doing good things for that little heart of yours while you’re at it!
Avocado Citrus Salad Dressing
1 medium avocado
1/4 cup water
1 teaspoon sea salt
1/2 teaspoon garlic salt
1/2 teaspoon ground ginger
1/4 cup apple cider vinegar
1 tablespoon orange juice
2 tablespoons lime juice
2 tablespoons lemon juice
1/4 cup lightly flavored olive oil
1/4 cup avocado oil
In a blender, combine avocado, water, seasonings, vinegar, and citrus juices. Blend well and slowly stream in both the olive oil and the avocado oil while still blending. If you don’t have avocado oil, just use another 1/4 cup of olive oil. Store in sealed container in the fridge. It should last for about a week.
*For a thicker, creamier dressing, reduce water to 1 tablespoon. If too think, continue to add water by the tablespoon until desired consistency is reached.
With the warmer temps here in California I’ve been craving all things summer. Watermelon, barbecue chicken, and most of all, chips and salsa. While salsa is super easy and convenient to buy in the stores, it’s just as easy and more delicious to make it at home! I like to make this salsa one day in advance so that the flavors really have a chance to combine before using. I like to dip plantain chips in this salsa, but feel free to use anything. It’s also great on top of grilled chicken or fish, too! Continue reading