Here’s the recipe for the Dreamy Avocado Dressing. This comes from It Starts With Food (the book that outlines the Whole30 program).
1/2 large avocado
1 Tbsp lime juice
1/4 cup Mayo (preferably homemade)
1 small garlic clove
1/2 Tbsp pickled jalapeno rings (optional)
1 Tbsp fresh cilantro leaves (optional)
2 Tbsp water
salt and pepper
Place all ingredients in a blender or food processor and puree to desired consistency, adding additional water 1 Tbsp at a time, if necessary. Allow the flavors to meld for 30 minutes before serving. Store covered in the refrigerator.
I didn’t use the jalapeno or cilantro. I would’ve used the cilantro had I remembered to buy it. Also, side note, I discovered that my garlic clove didn’t actually get chopped up at all when I blended this, but because the unchopped clove sat in the dressing, I got a super strong garlic flavor anyway. And it is super strong, just so you know. Luckily I love garlic.
The dressing I’m making next is this Zingy Ginger Dressing from The Clothes Make the Girl blog (and her cookbook Well Fed 2 which I really need to get). For those of you who don’t want to follow the link, this is the basic idea:
1/2 cup light tasting olive oil (not extra virgin!)
1/4 cup rice or cider vinegar
1 Tbsp coconut aminos
2 med carrots, peeled and cut into chunks
1/4 med yellow onion, peeled and cut into chunks
2-inch piece fresh ginger, grated (about 1 tablespoon)
1 med clove garlic, peeled and smashed
salt and ground black pepper, to taste
Combine all ingredients in a food processor and purée until smooth. Add water 1 tablespoon at a time, if necessary, to reach your desired consistency. Allow the flavors to meld about 10 minutes before eating. Store covered in the refrigerator for up to 2 weeks.
She notes that you can also add some mayo to the recipe to make a creamy version of the dressing. I also think that if you don’t have/don’t want to try the coconut aminos, soy sauce is what you would use.
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