A Gluten-Free, Dairy Free Vegan Avocado Dressing

Contains:  Paprika (nightshade).  Is: Gluten-free, dairy-free, no added sugars, quick and easy, Paleo, Whole30, vegetarian, vegan. 

Going for a truly heart-healthy dressing usable both over salads, or as an addition to tacos.  Fats ARE healthy.  As with carbs, you have to look into WHICH ones.  Avocadoes contain soluble fiber, which most people respect.  

Prep Time:  15 minutes max.
Cook Time:  RAW!!
Rest Time:  Store refrigerated, and let flavors meet each other.
Leftovers:  Probably a day or such in the fridge, because even with the lime juice, the avocado wills start to brown. 

INGREDIENTS:

• 1 ripe avocado, peeled and chopped. 
• 1/4 cup extra virgin olive oil. 
• Juice extracted from 1.5 limes. 
• The zext from 1 lime, shredded fine.
• 1/4 teaspoon ground mild but smoky paprika.   (I would use more, honestly….)
• Approximately 2 or so tablespoons of fresh (or frozen once when once fresh) dill leaves, stems discarded. 
• A dash of salt and/or pepper, to taste.  
• Fresh cilantro as desired. (Optional)
• Extra water to provide the condiment thin-ness as desired.

METHOD:  

Combine everything together in a vessel appropriate for using a Smart Stick or perhaps a mini-blender/food processor. You can leave out the water until you know the thinness of the condiment you plan to make.  Then add this to compensate.  Refrigerate until use.  If available, add some fresh chopped cilantro atop. 

 

Unfortunately, I lacked fresh cilantro (coriander leaves) to scatter atop, and I think another quarter teaspoon of a mild paprika (smoked or otherwise) would have added just another level of taste to this dressing.  

The dressing itself looks like (as both a friend and I agree) as Green Goddess – but it has a different taste profile.

Shared with:  

Meatless Monday.

Fiesta Friday, with Co-Host:   Jhuls @ The Not So Creative Cook

Farmstead Friday.