It’s been a busy week at work, not bad, but non-stop. Since last weekend and this weekend will be busy, I decided to take Friday off work. No real reason, just to have a little more down time and catch up on stupid errands. Problem is my to do list for the day is growing as I think of more stuff I’d like to get done, heh. But I’m already feeling relaxed knowing tomorrow is my virtual Friday, woohoo! Tonight I was greeted by hungry faces when I got home.
And some down time in the kitchen to create a new dressing. It’s been awhile since I’ve created an avocado dressing and I was craving a little Asian-style kick. Normally this style dressing is mayonnaise-based with sugar for a little sweetness, but that just won’t do for a health conscious vegan. But avocado and medjool dates will.
Spicy Avocado Dressing
- 1 avocado, seeded and scooped
- 3 tbsp. apple cider vinegar
- 1 clove garlic
- 2 pitted medjool dates
- 1 tbsp. tamari
- 1″ thick chunk of fresh ginger
- 1/4 tsp. cayenne
- 1/2 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Use as a creamy dressing or dip. Makes 4 servings.
The texture is very thick and creamy with a whipped texture, perfect for coating a large salad.
The flavor has a tangy sweet and salty thing going with a nice level of kick. It’s got a decent amount of heat for spicy flare. You can reduce the cayenne amount or add it to taste to adjust the heat level.
The dressing coated a large kale salad with a creamy texture and fiery kick, perfect to liven a midweek dinner.