Raw Creamy Oriental Dressing

It was a long Monday adjusting to spring forward, I didn’t get as much sleep as I’d like last night. That wasn’t a problem for Shadow, he just slept all day too.

While Miko didn’t seem to notice his schedule getting thrown off, he was thrilled to have dinner an hour earlier actually.

And Smokey really appreciated the extra hour of evening sunlight to toast in.

I’ve been putting off a trip to Costco for a huge restocking of fruits and veggies. I thought about it yesterday, but decided running on less sleep and dealing with weekend crowds was a bad idea. I also thought about going after work today, but figured I had enough in the kitchen to create something for dinner. As I was surfing AllRecipes for inspiration, this Creamy Oriental Dressing looked simple and delicious. But also not vegan, or waistline, friendly! A cup of mayo, corn syrup, and sugar?!? Not a great way to start the week! It needed a raw makeover!

Raw Creamy Oriental Dressing

1 avocado, seeded and scooped
1 banana, peeled and chopped
1/2 tsp. salt
2 tsp. tamari or soy sauce
1″ thick chunk of fresh ginger
2 tbsp. lemon juice
pinch of black pepper
1/2 cup of water

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

I’m a huge fan of using bananas in blender sauces and dressings as a healthier alternative to heavy cream and sugar, it produces a perfect smooth and silky texture especially blended with avocado.

Again, my kitchen is pathetically bare and I had to get very creative for salad ingredients – carrot ribbons, thawed frozen edamame, chopped apple, and chopped cabbage.

But it worked well coated with the creamy sweet and savory dressing. Especially topped with nutritional yeast, dried chives, and kelp granules.

The dressing has a mild tangy and savory flavor with a nice sweetness, not tart or bitter at all. It could easily please kids and work as a fun dip for veggie sticks.

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