I almost NEVER buy salad dressings; if you keep a well-stocked pantry like mine, you can whip up any number of dressings that don’t include the list of unknown ingredients and additives that most commercial salad dressings contain. And … you don’t have more half-empty bottles taking up valuable real estate in your fridge. Finally, it’s a fraction of the cost when you make your own, so you get a win, win, win; healthier, space-saving and economical.
At minimum, there is always olive oil and a variety of vinegars in our house, so a quick oil and vinegar dressing is always at hand, but tonight I was making a southwest style salad and wanted a dressing that would compliment the black beans, tomato, corn and greens, so this dressing is an extension of those southwest flavors – cilantro, citrus, avocado, garlic, and a touch of agave — perfect for my salad.
Creamy Avocado & Cilantro Dressing
Makes approximately 1 cup of dressing
- 1/2 Ripe Avocado
- Juice of One Lemon
- Handful of Fresh Cilantro
- 1 Clove Garlic
- 1/2 Chili for spice (optional) tonight I used 1/2 of a Fresno Chili – medium hot variety.
- 1/2 Tsp Salt
- Black Pepper to Taste
- 1/2 Cup Water
- 2 Tsp Agave, Honey or Maple Syrup
Place all ingredients into a high-speed blender (like the Nutra Bullet) and blend until smooth. Refrigerate until you are ready to use. Because there is lemon in this it should keep fresh in the fridge for several days, but I make it and use it the same day.