It has been raining non-stop for the last few days and is down-pouring outside now. I know this is a good thing, California always needs the rain. But I feel for those affected by flooding and getting a little tired of dogs refusing to outside in this weather. The winds are so strong, Miko still won’t step out to our covered patio – wants nothing to do with it! He’d rather snuggle by the fire.
And Leela is always happy to have plenty of bed options in by the fireplace.
Despite the crazy weather, the gym was still packed with over twice the crowd as normal for a Tuesday night – I almost had to wait for a treadmill. I’m trying to be optimistic about the New Year’s gym crowds, it’s sort of fun trying to identify all the newbies. But I won’t be sad when things start settling down a bit.
With the crazy weather, I have been slacking on shopping for fresh ingredients and using up what we have in the pantry and freezer. I batch cooked a large amount of chickpeas Sunday and have been using them in everything since including dog meals and this salad.
No fresh greens for it, but it had cabbage, celery, carrots, and tomatoes with this wonderful creamy garlic dressing.
Creamy Garlic Dressing
- 1 avocado, seeded and scooped
- 1-2 cloves of raw garlic, depending on preference
- 1” chunk of fresh ginger
- 2 tbsp. rice vinegar
- 2 tbsp. tamari sauce
- dash of cayenne to taste
- ¼ cup water as needed
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 4 servings.
I used two cloves of garlic because strong garlic works so well with tomatoes and chickpeas especially with a spicy cayenne kick.
The salad didn’t need fresh greens with this fun blend of colors.
The dressing added a creamy and smooth texture for a hearty and comforting winter salad and cayenne is just such a great way to add warming flare in this recipe.
It can also be blended with less water to use as a dip or spread. Enjoy!