Fresh and zesty salad dressing that doubles as a dip! Get the creamy texture without the dairy from blended avocado, and load up on greens. You can go even further with the greens if you’re on a roll by blending in a handful or two of baby spinach (just add a little more liquid if making the dressing). Add a little more avocado (or pull back on the liquid) if making a dip.
Serve with the Sprout + Potato Salad or serve as a dip for the Watermelon + Haloumi Skewers or the Zucchini + Corn Fritters
Preparation time: 10 mins
1 avocado, peeled and destoned
1 clove garlic, roughly chopped
1/4 cup apple cider vinegar or lemon juice
1-2 cups fresh herbs (basil, parsley, coriander and chives work well)
1 handful baby spinach
3-4 spring onions, roughly chopped
Sea salt and pepper to tat
Optional – 1 tbsp baby capers or 1 tbsp oil from marinated olives
- Blend all ingredients together until it reaches the consistency you prefer (chunky or smooth).
- For an extra creamy dressing, blend through a couple of tablespoons of natural yoghurt (dairy or coconut) or labne.
- You’ll find this recipe and more green goodness in the 50 Ways with Greens ebook.