Salad dressings are bit of a challenge when you are dealing with food allergies, or if you want healthier options! The store bought variety are mostly loaded with sugars plus stabilisers and emulsifiers that we tend to avoid when possible.
As such, we have just mostly avoided dressings – when I do use them, a vinaigrette of some description is my normal ‘go-to’, but occasionally the mood strikes for something a bit different and creamy!
This super simple dressing is amazing! Creamy and rich, it holds beautifully to salads that you toss through it and it’s delightful drizzled on salmon or chicken … maybe even lamb or beef, but I haven’t tried that yet!
- the flesh of one avocado, very ripe
- 2 tbsp extra virgin olive oil
- 4 tbsp lemon juice
- 1/2 tsp minced garlic
- 2 tsp fresh chopped dill
- a good pinch pink salt flakes
- a few grinds of black pepper
Optional: If you want a more liquid version of the dressing, add in 1 tbsp of Aquafaba (liquid drained from a can of chick peas)
Place all ingredients into your blender/processor/bullet/thermal cooker and process until smooth. (Speed 5, 8 seconds, scrape down and repeat).
Tonight we tossed a good tablespoon of the dressing through a raw broccoli and beetroot salad and then topped our baked salmon with some more! Divine!
This quantity of dressing is probably enough for 5-6 people, and lasts a couple of days in an airtight container in the fridge.