So to start my avocado salad dressing recipe - of course avocado, there are different types
- this one is the type you will find in North America and when Phil and I traveling around
Mediterranean, we found a different type itís bigger, it has thin skin and itís more over
green skin, whereas this one is is small brown and the skin is pretty thick.
I always forget what the different names are for this one maybe someone can name this be
leaving me a comment. These ones are the ones used in North America. And to tell if theyíre
ripe, these ones want to be a brown color, when you push it you want will feel a little
bit of softness but not too much. If itís too soft itís gone bad, if itís hard itís
not ripe yet.
So similar in the middle that sweets spot and one way to be sure with these avocados
is stem right here, you take the stem off, you should see green in there. If itís white
itís not ripe, if itís brown itís gone bad already. So this is a good avocado.
To go with my avocado, the inspiration for this salad today actually was the end of this
bunch of beautiful fresh dill that I got ñ if really is thing of beauty, smell so good.
Iíve done a few different things with it last week and a half or so and todayís the
end of my dill ñ I need to use it up today otherwise I probably wonít use as much for
my dressing.
And then to go with that Iíve got some green onions, white onions, like cooking onions
arenít the greatest for salad dressing for raw stuff but green onions are really nice,
they are softer flavor.
To start I get in into the avocado, I like to cut it all the way around, give it a turn
and then if one the pith comes out nice like this, and bald as we shall call it - that
means it is perfect ripeness if there is little bit of avocado stuck in it, it wasnít quite
ripe yet.
Give it a little tap with your knife, sometimes it needs a little bit of harder and then twist
it in the pith and it will come nice and easily then the trick is getting the pit off the
knife without cutting it youíre self.
This two sides, I might either Iím going to use either peel the skin off when itís
nice it comes off so easily or you can take a spoon and scope it up. And then were going
to do to make this dressing is blend the avocado, you can put it in the blender or food processor
and we use my hand blender today.
To be honest its because this dish is much easier to scope out every last little bit
of avocado dressing, where in the blender or food processor, thereís blades to contain
with and all that kind of stuff, so this is my choice today.
Depending on how much you want, you can use the whole avocado or half of the avocado.
Avocados donít keep very well unless you put some citrus juice in them. To do this
salad for two people, youíll only need the half of the avocado. I havenít decided what
Iím going to do yet, so Iím just going leave this here and see all the dressing comes up
how much it makes ñ whether I want more or not.
With the garlic all you going to do raw, all you do is put in the press so it gets very
fine and you donít get a chunk garlic, somehow some juice comes out thatís pretty nice.
The stuff that comes on the other side of the press you can either toss or Iím just
going to chopped it a little bit and throw it in there as well.
I kind like garlic so Iím okay of these. I little bit of pink there from the beets.
And then the dill you can just take off its stems. If youíre using a high power blender
or a food processor, you can just throw them in there, because Iím using a hand blender
Iím going to chopped this out. Hand blenders are not quite as powerful.
Same thing with the green onions if youíre using something powerful you can just throw
them in there whole, Iím going to chopped them up and throw them in. To youíre avocado
Iím going to add some lemon juice, which you can get from a fresh lemon or some lemon
juice which I use to day.
Lime, also are excellent both go very well with the avocado kind of like a Mexican guacamole
feel. And some water as well because we are making these into a liquid salad dressing.
And then throw youíre dill and onion in there. The last thing Iím going to add here is something
for some salt. And what Iím going to use instead of salt is some Miso.
Miso has salt in it, so it is a little bit of a processed food, but if you get a type
that is properly fermented, it has live cultures in it - it is very healthy, excellent addition
to salad dressing. So although I said everything else is whole food. This is not technically
whole food, it does have some things added to eat but if you buy a brand that has natural
ingredients, this one says, organic pro barley, organic whole soy beans, sea salt, filtered
water and anything miso culture.
So, thatís for just a little bit of saltiness in here, you can also just leave it out, but
salt helps to bring all this various flavors together. Think I need some little bit of
water in here. Itís best to start with little bit of water and you can also add more later
- whereas you cannot take that out unfortunately.
So give it a blend and whatever blending method your doing until its nice and smooth. Youíre
looking for whatever consistency you want, so just keep on adding water until you get
the salad dressing consistency you like. You can go with the creamier dressing or runnier
or whatever dressing you like.
Iíve got this blended up ñ take a little taste, make sure you like it. Little bit garlicky,
so if youíre not big on garlic, Iíll probably cut that down. My clove was very large, but
itíll probably good for the whole avocado to do dressing with the whole, I just use
half so far.
And with the rest of it, you can either just make more dressing or save it. But like I
said, it wonít keep very long or you can just chopped this out and put it on your salad.
So itís look like a lot of dressing in the cup, but Iíve got tossing it and I needed
the other half of the avocado.
So, I blended it up, toss it in here, and now I have a large bowl of beet-kale tomato-avocado
dress salad and Iím really excited about it. You believe that its one beet, that bowl-full?
Well, thereís also a lot of kale there too.
And I will post this avocado salad dressing recipe at healthyveganrecipes.net. For those
of you who are worried for using the entire avocado to dress a salad, I going to post
the nutritional breakdown of an avocado dressing versus an oil base dressing, because oil super
concentrated in fats, whereas is avocado, yes a lot of calories are from fat but their
calories are actually much lower than a small amount of oil.
So the total calorie difference and fat breakdown will be really interesting at all, I donít
have the numbers, there on the top of my head but I will post that along with the recipe.
Leave me your comments and also be sure to check out my detoxing blog over at healthyeatinstartshere.com.