The chihuahuas have a serious case of the lazies this week and are sticking to their cozy fireplace beds.
At most they shift to a different blanket or bed.
And occasionally fight over who gets to claim the fuzzy red blanket.
Rough life and I’m actually very jealous with such a busy week at work. But it’s fair since they can’t enjoy the large stash of avocados I acquired after a Grocery Outlet shopping trip. It was $2.99 for like 7 avocados, I wasn’t thinking about if I’d use them in time! Thankfully the fridge is preserving them nicely and I get to create a lot of simple avocado dressings this week. This dressing is simple with a simple list of ingredients. But it has a bright and tangy flavor with a silky, yogurt texture.
Zingy Avocado Dressing
- 1 medium avocado, seeded and scooped
- 1 clove of garlic
- 1 tsp. Dijon mustard
- 2 tbsp. apple cider vinegar
- ½ cup water, as needed
- 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.
I coated an interesting salad of organic mixed greens, carrot broccoli slaw, tempeh, and radish sprouts for a hearty meal salad.
Loaded with interesting colors and textures.
The dressing is rich, tangy, and with just the right amount of Dijon flare without being biting.