Vegan, Gluten & Dairy free, Raw, Paleo, Keto Friendly

I love a crisp salad, full of beautifully colored veggies! And topped with a yummy dressing makes it even better. Traditionally, I’m an olive oil and specialty vinegar kind of salad topper. You know those specialty oil and vinegar shops where you can get fig, Cascadian raspberry, lemongrass-mint, or black cherry balsamics….. mmmm that’s my style. However, I also love variety and decided to whip together a new dressing. It’s easy and delicious. I give you a few alternatives in case you have any food sensitives like me. You can make extra and keep it in the fridge for the week.

Makes about 1-2 cups worth (depending on your avocado)

Kitchen tools needed: Either a blender or vitamix, OR an Immersion/hand blender

Ingredients:

1 large avocado, peeled, pitted, and cubed

¼ cup sunflower seeds (you can substitute pistachios and or pepitas as well, play with the flavors you love.)

2-3 Tablespoons mustard or Dijon mustard

1 Tablespoon apple cider vinegar

2 Tablespoons specialty white or dark balsamic vinegar

1/4 of lemon, wedge, fresh squeezed

1 teaspoon minced garlic (omit if you’re going to go out dancing later)

1 Tablespoon extra virgin olive oil

Dash of sea salt and pepper

A tiny bit of water if needed for consistency

 

Optional: Pick one, maybe two, not all.

1 teaspoon minced ginger (for a little spice)

½ teaspoon rosemary powder for a savorier flavor

5-10 basil leaves chiffinade cut for a different savory flavor

1 Tablespoon Tahini for creamy texture and more protein

2 Tablespoons minced mint leaves

2 Tablespoons diced cilantro leaves

Instructions:

  1. Add all ingredients to blender or immersion blender cup, wait to add the water until you see consistency. Blend well.
  2. Taste and add what your palate desires to make you swoon with delight
  3. Store in a sealed glass jar in the fridge for up to 1 week.
  4. Top your salads with this dressing and garnish with a few toasted pepitas (pumpkin seeds) raisins or unsulfured dried cranberries. You can also drizzle with a little olive oil, just for taste, health, and appearance.

Pro-Salad Tips:

Use a variety of greens such as Arugula, Spinach, Cilantro, Purslane, Red or Green leaf lettuce etc. Use a variety of veggies like carrots, beets, fennel bulb, radishes, snap peas, sweet peas, apple, pear, hemp seeds etc.

Buen Provecho!