Oh Monday, I’m glad you’re over! It was not fun getting out of bed this morning after a fun weekend, I might have slept 15 minutes past my alarm and got a scrambled start to the day. And I came home to a frustrated chihuahua ready to tell me all about her boring day.
And give me a guilt trip for not giving her enough attention.
Sheesh. Miko was happy to kiss up to hubby for a little extra attention.
While I created a new avocado-based salad dressing. I never get tired of creating flavorful, veggie-based dressings and since starting out the week with a huge salad seemed smart after too much kettle corn yesterday, I created a delightfully tangy creation with balsamic vinegar and mustard.
Balsamic Avocado Dressing
- 1 avocado, seeded and scooped
- 1 tbsp. Dijon mustard
- 1 pitted medjool date
- 1 clove of garlic
- 2 tbsp. of balsamic vinegar
- 1/2 tsp. salt
- 1/2 cup of water
Place all ingredients into a high speed blender and blend until smooth and creamy. Makes 4 servings.
The dressing is thick, but still loose enough to easily coat a large salad and the tangled mess of sprouts I added to this one.
It has a nice zing from the balsamic and mustard while being slightly spicy, but the flavor is not too strong.
The dressing came together in minutes, so perfect for a hurried weeknight.