Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Avocado Dijon Dressing

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I’m feeling a little better after my venting session and my car has a new windshield with the inside smelling like fresh glue, ugh.

Hopefully I can avoid getting stuck behind another dump truck! And make it through this week at work! It’s been crazy busy the last few days, I was stuck at the office late last night wrapping up a few urgent issues and I got 4 work calls last night since I’m on call this week and running on a lack of sleep makes the work days feel so much longer! Nice to know other members of the house are having no problems relaxing.

My food cravings tend to be all over the place when I’m tired and stressed, take-out Thai or another pricey Whole Foods salad was tempting for dinner. But so is saving money and trying to be healthy during such draining times. Since my sprouted kamut berries are ready to enjoy, I just had to use them in a salad.

Kamut berries are my favorite grain to sprout right now because they have a slightly sweet flavor with a hearty and chewy texture, not bitter like sprouted lentils or chickpeas can be. And they grow fast taking usually just three days when rinsed twice a day in a sprouting jar or sprouting trays. They’re also great in smoothies complementing sweeter fruits and protein powders.

But I adore sprouts the most with a thick and creamy dressing and tried a recipe for a slightly sweet Dijon dressing that went perfect with my sprout-heavy salad.

Avocado Dijon Dressing

  • 1 avocado, seeded and chopped
  • 1 banana, peeled and chopped
  • 1 tbsp. Dijon mustard
  • 1 tsp. curry powder
  • 1/4 tsp. salt
  • 1/2″ chunk of fresh ginger
  • 2 tbsp. lemon juice
  • 4 tbsp. of water

Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4 servings.

The texture is very thick and creamy, my type of dressing!

And if turned my salad into more of a creamy raw vegan coleslaw coating the sprouts and veggies nicely.

The tangy mustard blended beautifully with the curry and sweet banana.

And it made a hearty and filling dinner salad with plenty of leftovers for lunch.