It’s so hard getting back to the grind after such a wonderful Christmas weekend, at least it’s a shorter, quieter week. I really wanted to ignore my alarm this morning partly because my cats spent most of the night partying with new Christmas toys, specifically a round ball with a bell they enjoyed slamming into walls. Note to self: hide all toys before bed!
After so much rich eating, I’m already practicing getting back on the healthy diet wagon to subdue sugar cravings and make up for maybe not consuming as many veggies as I should have been over the last few days. So I’m declaring this salad week and focusing on salad dressings and other ways to mix them up. As much as I love avocados, I have not been eating them much lately since they’re not in season, pricey and a mixed bag on finding perfectly ripe ones. And I seem to lack in skill when it comes to neatly slicing or chopping them for salads, mine always look partly mushed with sloppy edges. But I also feel avocados are a super food that provides many benefits when regularly consumed like so many fresh ingredients. And they can make a fabulous creamy dressing that does not require perfect chopping skills.
Avocado Ginger Dressing
- 1 avocado
- 2 tbsp. tahini
- 1 tbsp. lemon juice
- 1 tbsp. grated ginger
- 1 tsp. Bragg’s Liquid Aminos
- 1/2 cup water
Place all ingredients in a blender and blend to a smooth puree.
Pour over salad and thoroughly toss. Will coat a 2-4 serving salad. For this salad, I used dinosaur kale, red cabbage, carrot ribbons and sauerkraut.
Then topped with dulse flakes for a creamy, gingery and tangy salad. Dinosaur kale can be a little bitter, but I didn’t notice that at all blended with the mellow tahini and zingy ginger flavors. The dulse added a little saltiness which I liked, but the salad didn’t necessarily need. If you’re looking for ways to add more avocado to your diet, give this dressing a try.
I also got to try another new raw recipe from Raw Food/Real World thanks to my mom. One of these days I’ll steal barrow the book from her.
In my non-vegan days, I enjoyed the occasional salad topped with feta cheese, it added a nice tang and texture for salad variety. But I’ve found a new love – the fluffy macadamia “feta” recipe from this book. Anything with macadamia nuts is going to be good and possibly better than most cheeses in my mind. To use it as a moist, flavor loaded salad topping is genius.
It’s actually good to just snack on by itself like a savory granola. But we mixed it with a corn and tomato salad that it went wonderfully with adding a creamy, rich onion and garlic flavors to the party with a slight crunchy texture as well.
We’re still having a blast with our new camera, I’m just floored at the picture quality difference compared to my little point-and-shoot. Yesterday I snapped a few mushroom pics on an extended dog walk while playing with the macro lens. These are sprouting up everywhere after all the rain we’ve been getting.
And my dog isn’t totally afraid of the camera yet, I don’t think she’s figured out it is a camera and I can actually get decent shots of her.
I can thank not having to use the flash for that, what a difference the lens makes!