Creamy salad dressings often contain a lot of saturated fats and very few vitamins or minerals, but they can do a lot for a salad’s flavour profile: for example, their texture and taste matches incredibly well with root vegetables. Using avocado as a salad dressing base allows you to get that balance happening, with less calories and much better nutrition.
In a high speed blender, mix together:
- One chopped avocado
- A good handful of dill (fresh)
- A squeeze of lemon juice
- Half a teaspoon of crushed garlic (or to taste)
- A tablespoon of dijon mustard
- A pinch of good quality salt
- Water (amount depending on how thin you want your dressing)
This dressing tastes similar to ranch, but contains a good dose of omega 3s from the avocado, vitamins A and C from the dill, and all the health benefits found in a clove of garlic.