We are so glad the weekend is almost here after a trying work week! Miko is looking forward to walk time in the perfect weekend weather.
And I’m hoping things are quiet at work since I’m on call this weekend because they have not been this week. But I did get time to create a new, winning avocado dressing. I knew raw garlic is good for us, but the studies in this video from Dr. Greger are pretty awesome and inspired me to use raw garlic in more dressing recipes. Heck, I might even try adding it to smoothies with raw ginger and fennel seed, that could be interesting! Apparently raw garlic is an efficient natural blood thinner. And it gets a creamy kick from avocado, lemon juice, and a playful hint of heat in this salad dressing.
Garlic Rosemary Dressing
- 1 avocado, seeded and scooped
- 1 clove of garlic
- 1 sprig fresh rosemary
- 2 tbsp. miso paste
- 2 tbsp. lemon juice
- Dash of red pepper flakes (optional)
- ½ cup of water as needed
- Salt and pepper
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 4 servings.
I just love creamy, green avocado dressings.
I coated a mixed green salad with chopped cabbage and apple for a unique sweet and tangy blend.
And topped with smokey vegan bacon bits for a fun, crunchy texture. The flavor of the dressing works so well with fresh rosemary, it’s savory, tangy, and bright while not overly garlicky. The miso paste blended with red pepper flakes adds a savory flavor profile perfect for a hearty meal salad.
This dressing will make any salad a powerful force for combating crazy weeks.