Oh Monday, why are you back so soon? Saturday was very productive knocking out chores and house projects. Hubby cleaned out and re-organized the pantry and I did tons of laundry – including washing Miko’s favorite stuffed snowman toy. Poor guy has been carefully protecting it since so I won’t take it away again.
Sunday wasn’t so much. I woke up early planning to go for a run, but got a migraine instead and ended up parked on the couch waiting for it to go away which thankfully it did later in the morning and I salvaged the day by going to church with my mom and cramming in a 4-mile run before dinner. And we had a very low-key St. Patty’s Day dinner at home with beer mustard.
I skipped the corned beef and opted for sauteed curry tofu cubes to go with the steamed veggies and mustard.
Nothing too fancy there, but simple and pleasant.
Tonight I created my favorite kind of dressing – a healthier raw vegan version of an unhealthy comfort food classic. Ranch dressing seemed like a good target, I can’t remember the last time I’ve had the traditional stuff it’s been that long! But I was shocked when I started looking up ranch dressing recipes, it’s large amounts of mayonnaise and sour cream mixed together and seasoned. Bleech! Just one measly ounce of the stuff has 150+ calories and no nutritional value! But an ounce of avocado only has about 50 calories and packs vitamins and fiber – much better!
Avocado Ranch Dressing
- 1 avocado, seeded and scooped
- 2 tbsp. lemon juice
- 1/2 tsp. dried chives
- 1/2 tsp. dried parsley
- 1/2 tsp. dried dill weed
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 2 tbsp. nutritional yeast
- 1/8 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4-6 servings.
The dressing is very thick and creamy, it could easily be a dip for vegan wings, veggies, and chips too.
I coated a huge kale salad in it because it’s Monday and huge salads are a great way to start the week for me. :-)
And topped the salad with hemp seeds for added texture and protein, yum.
The dressing has a strong herb flavor, the dill and chives were most noticeable adding a savory tang and bright spring flavor. And the texture is very smooth, creamy, and whipped.
It could easily be a hit with kids too for tasting a lot like the processed stuff and having a great dipping texture for carrot sticks and other finger foods.
This looks delicious! I’ve been in a dressing rut and this is the motivation I needed!
Thanks, I’ve been in a salad rut lately, so dressings have been a fun way to add a little pizazz. :-)
Awwwwwww! So cute! It’s funny when the furkids ‘guard’ stuff! Such a sweet photo! Darling! That Dressing looks awesome, too! YUMMY! I have 1 Avocado left that I should use tonight! It’s Mexican Food Week this week on my blog and I have only cheated with tacos so far! LOL :) I’m thinking about a Mexican Casserole of some sort to make tonight for tomorrow, tho!
OH! And that Beer Mustard sounds amazing, too! I WANT!!!!
Thanks, it was really good with a strong flavor and tang. And Miko is so protective with his toys, he pouts when I have to take them away for the wash. That Mexican casserole sounds amazing!
Thanks! I’m getting ready to post it!
I told my husband about Miko and his toys! He chuckled! I keep showing him pics of your pups on instagram! He LOVES them too and he’s quite particular about which Chi’s he likes! LOL
My weekend was productive too! But that always makes Monday come way too fast :( Love this dressing idea, delish!
So true on Monday, I’m already ready for Friday this week! :-)
I mentioned you and linked you in my post today! I gave you credit for the recipe and inspiration and then listed my tweaks! LOVED it! Thanks so much for posting!!!!