We all need back-pocket salad dressing recipes. When you have a tub of salad greens to eat up, or need to make a side salad for dinner, or just need more sauce or flavor on the random ingredients you need to eat in your fridge. Here is one of mine that I love to make when I have a ripe avocado.
Here, I used it on a salad of spring mix, cooked brown rice, black beans, and sauteed zucchini and squash. Like most people who eat whole food plant based, I eat a lot of random bowls of food. It’s great to have some cooked grains, legumes, and a sauce in the fridge. Add some leafy greens and you have a very nutrient-dense and filling salad for a meal.
Avocados are a
If you like cilantro, you’re going to love this. Putting an entire head of cilantro into your blender may scare you at first, but I promise it’s delicious! And if you like cilantro or have an abundance of it, make this Cilantro Pesto Pasta Salad, too!
Quick and easy, and delicious on so many things! Top your salads, buddha bowls, roasted veggies, tacos, etc. with this creamy and herby dressing.
- 1 large, ripe avocado
- 1 small bunch of cilantro (stems and leaves)
- 1/4 cup water
- 1/4 cup lime juice
- 1 tsp salt (or a little less)
- 1 tsp garlic powder (or minced garlic if you like that strong flavor)
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Blend all together in a high-speed blender or small blender jar until completely smooth, adding more water for a thinner dressing, if desired. Taste and adjust lime juice, salt, etc. until it's just right to you.
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Keep tightly covered in a jar or container in the fridge for up to 5 days. Enjoy on rice and beans, tacos, salads, roasted vegetables, etc.
