Avocado Salad Dressing

In the week that I’ve been doing this Whole30, I’ve found that I am much more excited to cook than usual. Although I normally eat pretty clean, I don’t think I’ve gone 30 days without wine since I was pregnant with Isaac. That’s almost 7 years, folks. So, saying no to grains, dairy, sugar and legumes is no biggie and nothing new, but no alcohol? Now, that’s a challenge. And I’ll tell you what-I’m effing loving it. I’m crushing it at the gym and my energy levels are through the roof. Plus, as I mentioned, I’ve become more adventurous when it comes to culinary endeavors and I’ve started making a lot more things-like dressings and dips-completely from scratch.

Most of my recipes on this blog are geared towards convenience while still maintaining a clean diet. I’m a busy working mom and I know that sometimes finding the time (and energy) ┬áto prepare meals is really a challenge. Trust me, there were times when I was so exhausted by the time I’d gotten home from picking up Isaac, that dinner was trail mix for me and a cheese stick and carrots for the kiddo.

The great thing about making dips and dressings from scratch is not only are you responsible for exactly what goes into it, but you can make a large batch in advance and use it all week. It takes just a little more effort than buying a jar of salad dressing, but the benefits-both in taste and quality-are well worth it.

I normally just toss my greens with a drizzle of balsamic vinegar, but not putting feta or goat cheese on my salads during the Whole30 left me wanting something a little creamier. That’s when I set out to make the perfect creamy avocado dressing. I’d seen something similar to this in the book, It Starts With Food, but being a foodie rebel I hate following recipes and always find a way to put my own twist on things. I’d say I use recipes more as inspiration than instruction.

This dressing is the bomb. F’realz.

Added bonus: It’s Whole30 approved!

I keep a jar in my fridge and use it for salads, as a topping for meat and as a dip for raw veggies.

What you need:

  • 2 ripe avocados
  • juice of 1.5 limes or 1 lemon
  • 1/8 cup balsamic vinegar
  • 1/8-1/4 cup water (more if necessary to reach desired consistency)
  • About 4 sprigs of cilantro
  • 1-2 tsp sea salt
  • 1.5 tsp garlic powder
  • pepper to taste

What you gotta do:

  • ┬áCombine all ingredients in a food processor, and blend until smooth.
  • If the dressing is not your desired consistency, add water, just a tsp at a time.
  • Taste, and add more salt, garlic, etc if necessary.
  • Place in an airtight jar and refrigerate for up to 7 days.

Eat, and be Happy!