Kicky Parsley Dressing

Wow, Easter is almost here, crazy. And we’re hosting at our house this year and we’re hardly ready, eek. But that’s okay, it’s been that kind of month and we plan to keep it casual. There is still a dog competition going on here with Miko and my mom’s dog, Dasher, who is very camera shy.

These two are still following me all over the house, race to finish meals first so they can move on to try and steal Leela’s, fight over toys now, and over great sniffing spots on walks. It’s been interesting, but Dasher will be going home soon since my mom is recovering well from hip surgery.

Again, spring is trying to show up here after another chilly, rainy day and I am channeling it with this simple, but delicious green dressing. I am terrible about buying and using fresh herbs even though I love them. But have gotten large bunches of fresh parsley in our last few farm boxes and discovered you can throw lots of it into a blender without the flavor being too strong. And it blended perfectly with Dijon mustard, garlic, and miso paste for this simple, healthy blend.

Kicky Parsley Dressing

• 1 avocado, seeded and scooped
• large bunch of fresh parsley, rough chopped
• 2 tbsp. Dijon mustard
• 2 tbsp. apple cider vinegar
• 3 tbsp. miso paste
• 1 clove raw garlic
• 2 tbsp. nutritional yeast
• ¼ cup water, as needed
• 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.

What’s nice about a lot of my dressing recipes is if you aren’t feeling like getting the measuring spoons out and would rather wing it, that’s fine and kind of fun to add and blend to taste.

The avocado made the texture on this dressing perfect, creamy and rich for coating, but also light and airy.

The fresh parsley flavor sings spring in this refreshing salad celebrating warmer weather.

And it made a hearty meal salad with the addition of kidney beans and corn.

Celebrate spring with this recipe.