It’s time to go back to basics. And this avocado salad dressing is really where it’s at.
I don’t think it would be unfair to say many people find salads boring, or that the idea of lettuce and tomatoes isn’t everybody’s dream meal.
But what if it could be? What if you could make a salad dressing so good, so tasty, that you want to smother all your food with it? So moreish you’ll be dreaming up new ways to eat it?
That’s where this avocado salad dressing comes in. I’m sure I’ll quickly run out of superlatives, but it just makes any salad taste INCREDIBLE.
It’s ripe, it’s tangy and if you been looking for a way to spice up your lunch life then well, you’re in luck. But that’s not even the best part…
Avocado Salad Dressing = Guacamole with a bang
Avocados are self-regulating little bombs of health.
One of the key things to remember about vegetables (and salads) is that for the body to absorb the good stuff inside (like vitamins and carotenoids) properly they need a little of the good fats to go with them.
Avocados are full of them, and this study shows just how successfully avocado helps the body to absorb them.
By adding this dressing you are literally improving the benefits of the rest of the salad – which is already awesome, of course!
We’re not done yet
Still looking for more? As this dressing is only the finish for your salad, you can make the salad anyway you want – use your favourite ingredients or whatever you have just laying around. It pretty much goes with anything.
Of course, we felt it would be rude not to test the recipe several times, and we came up with our favourite combo.
Beans, tomatoes, lettuce and red onion was a simple but great salad mix with the avocado dressing, and a few self-made nachos on the side really finished things off.
You can get the five-minute nachos right here.
As we said at the beginning, sometimes it really pays to find ways to get back to basics. Cut the junk, and start eating real, whole foods again.
You’re almost guaranteed to feel better. For the record, this particular avocado salad dressing is vegan, too.
Talking of whole foods – we’ve just released our new ebook, Breakfast in Six! It’s 30 vegetarian and vegan breakfasts that are exclusive to the book (they’ve never been published on our site and won’t be either). We enlisted the help of professional chef and good friend Jansen and we have to say, then results are just fantastic. Click here to see some examples of what to expect.
For the dressing:
For the salad:
- 1 can black beans (15oz = 435g)
- 1 head romano salad
- 10 cherry tomatoes
- ½ red onion
For the dressing:
- Peel the ripe avocado, roughly chop the shallot and add them to a food processor.
- Grate in some orange zest and lemon zest.
- Add the lemon juice, the orange juice, the olive oil, vinegar and salt. Blend.
- Add a little water, a tbsp at a time, to get the desired consistency. Blend again if neccessary.
- That’s it! Drizzle over salad as appropriate.
For the salad:
- Drain and rinse the beans.
- Give the lettuce a quick rinse and roughly chop it or rip it.
- Dice the onion.
- Assemble together, along with the tomatoes.
For the nachos (not generally gluten-free):
- Using scissors, layer the tortillas on top of each other and cut into triangles (halve, halve, and halve again).
- Sprinkle the salt and cayenne pepper over the tortillas.
- Place on a tray and bake for 5 minutes in the oven.