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.
Can I let you guys in on a little secret? Sometimes the best recipes don’t come from a recipe at all, but simply out of a panic to use up all the produce sitting in the refrigerator before they go bad. This probably isn’t something I should publicly admit to, but I’m a human after all and things like “nothing but the kitchen sink” stir fry and “vegetables near spoiling” soup are meals that happen frequently in my house. Now that I have you grossed out and hesitating to read another word, I should tell you that this is not that stir fry, or that vegetable soup. This recipe came from me over purchasing at Costco (as usual) leaving the fridge with a few too many bell peppers, carrots, and far too much baby kale. Better in a thai salad than a stir fry, right? Continue reading
Spring is in the air, my friends! And so are my cravings for food a liiiittle bit lighter and super fresh. My mom has made this salad for as long as I can remember, usually for special occasions, and through the years it has become my absolute favorite. It tastes incredibly light, but is so packed full of flavor that you don’t even realize you’re eating a salad. Fresh spinach gets topped with feta, candied pecans, sliced strawberries, red onion and shredded chicken. So delish! The dressing is wonderful, too. A simple vinaigrette gets transformed with a slight hint of sweet onion flavor. Woah. Get into it.