Avocado Citrus Salad Dressing

 

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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!

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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.

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Rosemary Citrus Bars

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I like to describe these bars as a little bit mysterious and unexpected. Awesome and delicious, but definitely different. I know what you’re thinking, I really do. Promise. You’re saying how could savory rosemary possibly go well with something sweet? Rosemary is made for roasted potatoes, meats or proteins, artisan breads, and crackers. And you’re right. BUT. With a little help from the gods (sugar) we can transform a savory herb into a sweet, tangy, and light dessert.

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