It must be getting closer to Friday because Miko is pouting at me again for being busy all week.
I feel like pouting too after this work week, but there is a long and awesome weekend to look forward to! And check out the kale in the AeroGarden after only 14 days!
It really is growing about 5 times faster – whoa! And the cilantro is going nuts too, looking forward to harvesting for fresh salads and dressings!
Yeah, I bought another cheap bag of avocados from Grocery Outlet and have been working through them this week. I decided to use one in an avocado based vegan blue “cheese” dressing. Sure, there are vegan blue cheese dressings you can buy, but the ingredient list can be a little scary for regular consumption. This version gets it’s creamy texture from avocado, not a blend of oils, and tangy flavor from a hearty dose of apple cider vinegar. And you can kick it up by adding more vinegar and sriracha if you’re feeling feisty.
Avocado Blue Cheese Dressing
- 1 medium avocado, seeded and scooped.
- 3 tbsp. apple cider vinegar
- 2 tsp. miso paste
- 1 clove of garlic
- ½ tsp. onion powder
- dash of sriracha
- 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.
Okay, so it’s a vibrant green color, but still tangy and kicky like blue cheese.
Perfect for this hearty kale salad with apple and kidney beans.
The dressing can also be used as a dip or spread and would probably be awesome on apple slices of a veggie burger.