I never buy salad dressings anymore, not when it is so simple to make your own at home. I keep my pantry stocked with assorted vinegars to create different flavor profiles, along with Tahini, avocado or raw cashews for creamy dressings. On a side note, while balsamic vinegars in general are typically harsh on their own I highly recommend that you try Napa Valley Naturals Grand Reserve Balsamic, it is my absolute favorite. Thick, sweet, you can drizzle this stuff on most everything. I used to buy it online, six at a time, but I noticed it is now on the shelf at Sprouts and has been at Whole Foods for some time. Make sure you look for the deep pink label “grand reserve” as they have a regular balsamic as well and I haven’t tried that one. Their fig and raspberry are wonderful as well and if you can find the Golden Balsamic it is outstanding.
Back to the subject at hand – I wanted a sweet and tangy dressing to accompany my Fiesta Corn salad and this was perfect. Tangy and creamy, it gives just the right amount of vinegar and sweetness and the cilantro tied in the southwest flavor. I used avocado as the fat to pull everything together, keeping it WFPB.
Red Wine Vinegar and Avocado Dressing
Makes about 1 Cup
- 2 TBSP Red Wine Vinegar
- 1/4 Cup Fresh Cilantro Leaves
- 1 Medium Clove Garlic
- 1/2 Medium Sized Avocado, peeled
- 1 TBSP Honey (I used Buckwheat Honey) or Agave for Vegan
- 1 TBSP Fresh Lemon Juice
- 1/2 Cup Water
- Salt and Pepper to taste (I used about 1/4 Tsp Salt and a 1/8 Tsp Pepper)
Combine all ingredients into a bullet blender or similar, process until smooth, refrigerate if not using right away. I recommend you use this within three days.