It’s been very windy here the last few days, probably my least favorite weather especially for running! Good thing I’ve been on run rest since Sunday’s 12k and hitting the elliptical while trying to catch up on Mad Men. Miko is not a fan of the wind either avoiding even going into the backyard to do his business, instead hiding behind the grill and using the covered patio.
Or hide inside and mooch attention from hubby.
I got a little play time in the kitchen to create another dressing. Sour cream has been on my mind lately since a co-worker who’s trying to go vegan told me it’s the hardest thing for her to give up. Hopefully I didn’t over do it when I gushed about the many alternatives a good blender, lemon juice, vinegar, and avocado, nuts, or seeds could create. And I decided to create another raw vegan variation of a sour cream dressing with a simpler list of ingredients and a powerful tangy flavor and texture that could make a great dip, spread, or dressing.
Sour Avocado Dressing
- 1 avocado, seeded and scooped
- 1 pitted medjool date
- 2 tbsp. lemon juice
- 2 tbsp. apple cider vinegar
- 1/8 tsp. smoked paprika
- 1 tsp. salt
- 1/2 cup 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, so thick it had to be scooped out of the blender.
Which was perfect for coating a large spinach salad with carrots, sprouts, tomato, red pepper, hemp seeds, and chopped apple for a little sweet playfulness.
The flavor is nicely tangy and savory, slightly strong by itself, but perfect spread over spinach leaves and for adding kick to plainer salads.