This homemade creamy avocado salad dressing is delicious and easy to make. It can be made ahead of time in a blender and refrigerated until ready to use. I love it on a salad with chopped up Romaine (the healthiest of the lettuces), chopped tomatoes, half a sliced red pepper, purslane (found in the garden), sunflower seeds and the other half of the avocado. You can also add chopped up red cabbage, carrots, cucumber, celery, and radish and for even more nutrition, add sprouts like alfalfa, mung beans, chia, sunflower, and garbanzo beans.
- 1/2 ripe avocado
- 1 tbs Dijon mustard
- ½ cup cup water (add a little more if too thick)
- Handful of coriander (cilantro) leaves
- 1 tbs olive oil
- Juice of half a lime
- 1/4 tsp. cayenne pepper
- Salt and pepper to taste
- 1-Scoop out the flesh from the avocado (without the skin and pit) into a blender and add all of your other ingredients and turn on.
- 2-Depending on your blender, you might want to scrape the sides. If your dressing is not runny enough to fall off a spoon, simply add more water.
Store in a glass jar in the fridge.