Creamy Thyme Dressing

Happy Valentine’s Day! Any plans? We’re stepping out for dinner, but nothing too fancy. It was difficult to make V-Day dinner reservations this year, a lot of local restaurants seemed to be doing pricey prix fixe style Valentine menus with little to no vegan options. I guess that makes sense business wise, less stress on the kitchen with a limited menu and more profits. But not worth it for those on a plant based diet or anyone seeking more options. I think we need to start celebrating Valentine’s Day with a fun, home cooked meal now, I enjoy our romantic dates of creating new recipes in the kitchen so much more now.

It has been a strange week already starting with the scary Oroville Dam evacuations Sunday night. Thankfully we’re not in a flood prone area, but lots of co-workers are affected by it and things have been tense with evacuees in the area and at work. I think even poor Leela is feeling the stress.

Well, she’s always a little stressed and will be miserable when the rain moves back in later this week.

I’m still having fun with fresh herbs and using up a batch of ripe avocados. Fresh thyme is something I’m not too familiar with rarely using it. That’s a shame and something I’m trying to fix this year. Thyme can work great in a salad dressing, but so many of the recipes I found call for tons of oil which is not great. This creamy avocado-based thyme dressing is packed with tangy flavor blended with Dijon and lemon for a simple combination with brilliant zing.

It’s thick and rich, perfect for a hearty meal salad.

I coated a salad of mixed greens, lentils, peppers, and chopped apples for a satisfying combo.

For a simple list of ingredients, it has a rich herb flavor with just the right about of tangy – not too strong, but rich.

Bring a salad to life with this combo or use as a thick dip or spread.