In our house we eat a fair bit of salad but had fallen into a salad rut. I make a vinegrette that is yummy out of maple syrup, mustard and various types of vinegar and it has been our standard for a few years. Everyone likes it but we’ve eaten it more times than I can count. This week our salad world has been rocked in a really good way.
In our house we can’t do dairy based dressings and most mayonnaise based dressings are out of the picture so I can’t remember the last time before this week that a creamy salad dressing had been on our table but things have really changed. Our 3 1/2 year old who never eats salad has become a voracious salad eater, she now starts with grownup sized portions of salad and asks for more. She’s even choosing salad over everything else on her plate. With this salad dressing providing a good dose of healthy, satisfying fats I’m happy about her new favourite.
The creamy texture comes from pureed avocado and the lemon and garlic bring a ceasar salad to mind (especially when using romaine lettuce). If guacomole and ceasar dressing had a baby, this would be what it would taste like. If you add the garlic pesto comes to mind. YUMMY!
I’m excited about this dressing for patients who can’t do vinegar, either due to reactions or because they are a yeast free diet and can’t eat anything fermented. Plain salad or salad with lemon juice with salt and pepper on a salad gets old in a hurry. This gives a great new option!
This dressing is also great in place of mayonnaise in a sandwich (it was delicious with the leftover turkey sandwiches we had last week) and works as a dip for veggies, crackers or nachos.
Creamy Avocado Salad Dressing (dairy free, vinegar free)
juice of 1 lemon or lime
salt and pepper
1 clove or 1 tsp garlic
1/4 cup of olive oil
1 cup of fresh basil (optional)
Puree in a food processor or blender. If it is too thick with the fresh basil add a little more olive oil. Will keep in the fridge for a few days.