Avocado salad dressing

We love to make our own salad dressing. It is a much healthier option, no preservatives (how do regular ones last years months in the fridge?), and are oh so tasty! A friend recently gave me a copy of Everyday Food - The Light Issue. When I flipped though it I knew I had to try the chicken salad with avocado dressing (p. 19). Yes, I have been bragging that avocados are really cheap in the south... but we also got a charcoal grill and had some leftover chicken to use. 

Doesn't the dressing look amazing? I made mine slightly different that the recipe. Here's what I did:

2 avocados
1c almond milk
1 green onion
1/4c flat leaf parsley leaves
3T lemon juice
3 cloves garlic

Place all ingredients in a large mason jar. Blend until smooth with immersion blender (you could also use a food processor or regular blender to do this). Use on your delish food. To store, refrigerate in an air tight container... and it probably will not last months so use it quickly! So far we have used it on the chicken salad sandwiches, of course, and a salad with toast.

Even better... this creamy dressing will not make you think you need to do an extra workout. A quarter cup has approximately 71 calories, 6g fat, 2g protein, 5g carbs, and 3g fiber! Really? Who uses a quarter cup at once?

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