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Feb 08

Vegan Salad Dressing

It is definitely that time of year when you can’t go the day without hearing that someone is on a diet, cleanse or lifestyle change. I’m not unlike everyone else. Although it was already a lifestyle for me, I just fell off track over the holidays. So, I’m back in the kitchen preparing all sorts of yummy, healthy meals.

I am going to focus on adding more raw food into my life again. Start my day with a warm glass of lemon cayenne water, a veggerific smoothie with protein powder (Vega One, Sun Warrior or Garden of Health), at lunch I will focus on 60-80% raw and the rest can be cooked and dinner will be the same ratios. Snacks will be fresh juices made by me, smoothie, almonds, veggies and hummus, fruit, rice cakes/crackers and many more.

Seeing how I’ll be eating a lot of salads I thought a new dressing is in order.

Green Goodness Dressing

Ingredients

  • 1.5 Avocado
  • 1 lemon, juiced
  • 1 garlic clove
  • 1 cup Italian parsley
  • 2 green onions, chopped
  • 1/2 tsp cayenne
  • 1 tsp agave nectar
  • 5 tsp apple cider vinegar
  • 1/2 cup water

Directions:

Place garlic, parsley and green onion in a food processor and process for 30 seconds. Add remaining ingredients and process until smooth. Add sea salt to taste.

I found processing the garlic, parsley and green onion a bit before adding the remaining ingredients beneficial as it ensure that they get minced up sufficiently. 30 seconds was good for me, but keep going if you need to.

The consistency was perfect; thick and creamy but liquid enough that it poured freely out of the jar. Start with 1/2 cup and go from their until you find the consistency you prefer.

This salad consists of mixed greens, broccoli sprouts, shredded carrots, cucumber, sliced red pepper and broccoli. With a side of brown rice, tempeh bacon and steamed kale. This is about 70% raw and 30% cooked! I was very satisfied. In fact I could just barely finish it.

Eat better. Feel Better.

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