Juuust as I’m getting back into the swing of things, it’s the weekend! How am I supposed to be productive now? I suppose I won’t complain about that. I’m back in Bozeman, walking normally (although still rather tired), and eager to get stuff done.
By get stuff done I mean clean the house because we have guests coming next week, and this house has maybe never had a real deep clean. Oops.
But instead of cleaning this weekend, we have a social agenda that is almost too much. Two parties tonight, two parties tomorrow night, multiple sporty engagements (nordic and downhill skiing), and generally a lot to do! Tough life, eh?
Today I bring you my first EVER salad dressing. You know I’m not generally a salad eater. It’s not that I don’t like them, I just never really have them around or feel like putting in the effort to make (not to mention eat) them. Last week, however, in the midst of my healthy-tapering-mode, I decided salad was a good choice. It totally was! Avocado dressing makes it feel really luxurious and rich, too!
Making this dressing couldn’t be easier: toss everything into your food processor, process away, and voilà! Dressing! As for the salad, I’ll leave that up to you. I used a baby greens mix, with apple, chevre, toasted pecans, and black beans. Yum!
- 1 ripe avocado
- ⅛ cup fresh cilantro leaves
- 3 Tbsp olive oil
- 3 Tbsp lime juice
- 1 Tbsp balsamic vinegar
- 2 Tbsp honey
- ½ tsp salt (or to taste)
- ½ tsp pepper
- ¼ tsp chili powder (optional)
- Combine all ingredients in the food processor and blend until smooth.
- Add more salt and pepper as needed.
- Store in the refrigerator.
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I tried out your recipe today for dinner – I enjoyed it. I did make some adjustments. I felt the honey to be too sweet, especially with the balsamic vinegar. I omitted the honey all together and upped the lime to 5 Tbsp. It was fantastic – zesty and still sweet. The perfect balance to an everything salad.
Thanks!