I am ready for Friday after this week and I think Leela is too since she’s been getting antibiotic doses twice daily to prepare for her teeth cleaning next week.
Sweet Miko always shows up for her medicine time too to make sure she’s okay.
This salad dressing could be considered a medicine too because it’s a healthier take on a creamy and comforting classic, Thousand Island dressing. We usually have the store bought vegan stuff on hand for veggie burgers or dipping roasted veggies, but the processed stuff has some strange ingredients I don’t feel great about such as oil, syrup, and other refined stuff. This version doesn’t and you can even use fresh, local relish and sun dried tomatoes to make it more awesome.
Better Thousand Island Dressing
- 1 avocado, seeded and scooped
- 4 tbsp. organic, natural ketchup (or sun dried tomatoes)
- 4 tbsp. pickle relish
- 1 clove of garlic, minced (use garlic press)
- 1 tbsp. minced onion (use garlic press)
- 2 tbsp. apple cider vinegar
- 1 tbsp. miso paste
- ½ cup water, as needed
- dash of chili powder and pepper to taste
Blend avocado, ketchup, apple cider vinegar, miso paste, and water on high to a smooth and creamy texture. Stir in or blend on low while adding pickle relish, minced onion, minced garlic, pepper, and chili powder. Serve and enjoy! Great on veggie burgers, salad, or use as a dip. Makes 4 servings.
It kind of looks like traditional Thousand Island with a pinkish color and pickle chunks.
Thankfully it tastes like it with a tangy and bright flavor working nicely in this meal salad with lentils, tomatoes, carrots, and chopped apples because I need to go grocery shopping this weekend.
If you’re a fan of Thousand Island dressing, try this healthier version as a thick dip, veggie burger spread, or decadent salad dressing.
