Since I started making more of my Sun-Dried Tomato Tahini Dressing, I have been on a salad kick! I know, I'm amazed it's working too. However, I'm running into my normal food rut ... once I have too much of something I get bored and stop all together. So this past week, I have been on a salad hiatus! Is anyone surprised?!Lent is officially starting today and I really want to keep my salad frenzy running for the next 40 days. I knew I needed to stock myself with a few different dressing to keep motivated. I was about to make some Caesar Dressing when I saw a few avocados that really needed to be used. They were on the verge of brown! It's a love hate relationship I have with avocados. You wait for them to be perfect. You wait and wait and wait and BAM ... they're brown! I get so made that I didn't use them when there were ready, even though I swear I was checking everyday! This was not going to happen to me again! I am using these avocados!
So, I altered by normal dressing for an avocado caesar dressing. I didn't want to oil it down to much, so it's a super thick dressing, which it's great because it makes a great dip too. Since it is so thick, I suggest tossing it with your salad instead of pouring it on the top. This dressing works great for a chopped salad filled with yummy fresh vegetables. It coats them all so you get a nice tangy avocado-y taste with every bite!
Avocado Caesar Dressing
Makes 1 cup1 avocado
2 T olive oil
2 T parmesan cheese (vegan)
1 t lemon juice
1/3 t apple cider vinegar
1/4 t tamari
1/4 t salt
1/4 t pepper
Put all ingredients into a bowl and puree with your hand blender or high speed blender. It's a bit thick, so if you like it thinner, just add more olive oil.
Enjoy this on your favorite salad or even as a dip!
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