If you love a good avocado dressing, this is one to try. It’s a blender dressing fragrant with fresh herbs, seasoned with miso, and boosted with spinach. It’s brimming with good-for-you ingredients, yet tastes exceptionally decadent. It’s the sort of dressing that is ideal on a wedge of lettuce (or grilled lettuce!), but I imagine it would be a brilliant compliment to a vegetable crudité platter. I used it for a simple butter lettuce salad with toasted almonds and (more) herbs. Other ways I can imagine putting it to use? As a taco slather, as a generous dollop on a baked potato (or sweet potato), or on any of these lentil soups.
I make this in a blender, but you could also use an immersion blender, or even a food processor. I also note that if you have frozen spinach in your freezer drawer, you can use that in place of fresh.
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I know a lot of you keep spinach in the freezer for smoothies – use that! If you don’t have miso, just salt to taste instead.
1/2 medium ripe avocado, (~1/2 cup)
1 cup nut milk (almond, cashew, etc), plus more to thin if needed
1 cup spinach (frozen is ok)
1 1/2 tablespoons fresh herbs (thyme, oregano)
3 cloves garlic, peeled
1 teaspoon miso, plus salt to taste
1-2 tablespoons fresh lemon juice
Combine the avocado, nut milk, spinach, herbs, garlic, miso, and 1 tablespoon of the lemon juice. Thin with more milk to make the dressing pourable. Taste, and add more lemon juice and/or a bit of salt to season.
Makes about 1 1/2 cups of dressing.
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