The dry summer heat is in full swing here, we’re seeing more highs in the triple digits and it’s nice to stay inside enjoying the air conditioning during that time! Luckily the mornings and evenings are cool for runs and yard work, we just try to plan to stay inside during the worst of the temps. Smokey likes that plan, she could chill on the couch all day while getting tummy rubs from hubby.
I know I’m obsessed with salads and salad dressings, but a cooling meal salad loaded with nutrients is perfect in the heat, especially when the dressing is simple to whip up in a blender, flavorful, and not loaded with oils, sugar, chemicals, and preservatives. For me, a creamy, cool dill dressing is summer, especially with a little Dijon kick and bright lemon.
Summery Dill Dressing
- 1 avocado
- juice of 1 lemon
- 1 tbsp. dried dill
- 1 tsp. onion powder
- 1-2 cloves of garlic (depending on how strong you want it)
- 1 tsp. Dijon mustard
- 1/2 cup water
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 4 servings.
The dressing is tangy, dilly, bright, creamy, and savory. It lights up a plain spinach salad nicely without adding chemical baggage.
Hubby has also been getting creative with his own vegan dishes, he’s always on a quest to build a better vegan burger and this one is pretty impressive!
He used a Sweet Earth Teriyaki Vegan Burger, Heidi Ho Smokey Chia Cheeze, and Hampton Creek’s Just Mayo for this deluxe combination on a toasted bun and I’m impressed! The Smokey Chia Cheeze is especially good, it’s a hummus-like texture with a smokey flavor that’s perfect as a dip or to spread over veggie burgers. I really like that the first ingredient is veggie puree with turnips, potatoes, peppers, and onion. I had an opportunity to sample a few apple slices dipped in it which was also amazing.
Apparently Leela thought so to because she joined us for dinner ready for chunks of veggie burger.