Sunny Avocado and Basil Dressing
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 good 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
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.
