Why isn’t it Friday yet?! Happy Wednesday. It’s been a strange week here with a lot going on at work and home, I’ve been feeling torn in many directions at work. I think poor Miko is getting a little bored with me hoping for a little play time.
Such a sad face. And I feel guilty not spending enough time with hubby and pets during busy weeks, blah.
I’m looking forward to some relax time this weekend and hopefully some time to work in the garden. A couple of years ago I made a rookie mistake of planting mint in one of our garden beds not knowing it will take over a garden! I’m still picking little mint plants popping up in the beds that keep coming back every spring! I learned and have been moving the plants to pots on our patio since it’s supposed to repel mice, flies, ants, and other pests naturally. And harvesting it for tasty recipes!
I adore mint in sweet and savory recipes, it has such a refreshing and crisp flavor that screams summer. So I decided to create an avocado salad dressing with it that’s thick, creamy, and fabulous with sweeter veggies.
Avocado Mint Dressing
- 1 avocado, seeded and scooped
- 2 tbsp. lemon juice
- 1 clove of garlic
- 1/4 cup packed mint leaves
- 1/3 cup water
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4 servings.
I have not been grocery shopping yet this week and having fun using up what’s in the kitchen first, so this interesting salad has carrot ribbons, sauteed tempeh cubes, radish, and orange pepper. But all the flavors worked nicely with the creamy dressing.
It has a cool and creamy flavor with a little bit of spice from the garlic and went perfectly with the radish and sweet carrots.