Raw Salad Dressing: Sunny Avocado and Basil Vinaigrette
Avocados, Basil and Honey Combine Into A Yummy Favorite
Posted April 15th, 2010 by noelle | View Comments
Trying to eat more greens? Me too. Leafy greens are one of nature’s most perfect foods to cleanse, restore and rejuvenate a beautiful body and spirit. Re-invent your next salad with this fresh avocado and basil dressing. This dressing can be made ahead of time and stored in the refrigerator for 3 days. Throw it in a small Ball jar and take it to work too!
Sunny Avocado and Basil Dressing
Makes 2 cups
Ingredients
1 avocado, pitted and meat removed from shell
½ cup of basil, packed
3 tablespoons of extra virgin olive oil
3 tablespoons of apple cider vinegar
2 tablespoons of honey
½ teaspoon of salt
1 – 1 ½ cups of filtered water, to thin
Better-for-you ingredients
Learn more about the better-for-you ingredients in this recipe:
- Avocados Good quality fats (including avocados, extra virgin olive oil and coconuts), enjoyed in moderation, will actually store in the body as energy and not fat which helps you lose weight in the long run.
- Bragg Apple Cider Vinegar Raw, organic apple cider vinegar from Braggs, unlike other types of vinegar including balsamic vinegar, red wine vinegar and rice wine vinegar, is considered a health tonic used to support a healthy immune system, good digestion and weight loss. Learn more here.
Directions
Combine the avocado, basil, olive oil, apple cider vinegar, salt and honey to your food processor. Pulse a few times to combine. Then add ½ cup of water and blend. Continue adding water up to 1 ½ cups total until you reach your desired consistency. Toss in a serving with salad and enjoy!
I find that in more delicate salads 2-3 tablespoons (almost 1/4 cup) of this dressing goes a long way. In firmer salads, such as in a curly green kale salad, this dressing massages beautifully into the leaves, tenderizing them nicely.
Note: If you do not have a food processor you may also deconstruct this dressing and still enjoy the taste. Simply scoop out the avocado, slice and lay it on top of a bed of greens. Add the basil leaves to the salad. Then in a small bowl mix together a dressing with a bit of olive oil, apple cider vinegar, honey, salt and a touch of Dijon mustard to bring it all together.
