(A tutorial, some shopping, your creative energies and the weekend to accomplish it.)
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This salad dressing was inspired by my older girls, then much younger, asking me what my favorite bite combination was while we ate salad. Yes, I know, some pretty serious business. The answer was always the same and always shared by them, avocado with greens. So naturally, making a thick avocado dressing that will cover each piece of lettuce seemed like the right thing to do. The measurements below are just a guide, taste and adjust to your liking, especially since the cider vinegar is quite tangy.
Raw Avocado-Cilantro Salad Dressing
Makes around 2 cups.
1/3 c. raw apple cider vinegar
1/4 c. raw honey
water to thin out dressing
large handful of cilantro
salt, pepper, garlic powder to taste
In a blender, puree the avocado, vinegar and honey. Add a little water (or more vinegar if you like it really tangy) at a time to get a consistency similar to ranch dressing. Add the cilantro, salt, pepper and garlic powder. Taste often, adding more of any ingredient to make it sweeter, thinner, more tangy, etc. Pour over choice of salad greens and veggies, or as a dip for cut veggies. Store leftover dressing in the fridge and use within a few days. (For the above salad, I used a small head of romaine and shelling peas from my garden, and leftover store bought carrots and cucumbers.)
Try switching out the cilantro with other herbs, chives and dill come to mind. Enjoy!