Still accepting that it’s July already, where is 2019 going? It is also my virtual Friday because I am taking actual Friday off, so woohoo for a 4-day weekend! I think I need it too because I did not want to get out of bed this morning and was envious of Miko snoring away while I got ready for work.
Hopefully it will be a productive 4 days too of catching up on house work.
I love asparagus, but sometimes draw a blank on cooking them in a healthy way. Hubby likes to air fry them, but I discovered they’re delicious grilled in a counter top griddler before topping a salad.
They get perfect grill marks and cooked to a great texture that works served whole or chopped into a salad. And I love pairing Dijon with asparagus. Way back in my non-vegan days, I had a great recipe for Dijon dill salmon. But why not a Dijon dill summer asparagus salad? This recipe is simple to whip up in a blender and can be very thick and creamy.
Creamy Dijon Dill Dressing
- 3 tbsp. Dijon mustard
- 1 tbsp. dried dill
- ½ cup shelled hemp seeds
- 2 tbsp. Tahini
- 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 tried to make the salad pretty, but it’s the summery flavor combo that really sings.
Dill and Dijon make such a great combo in this decadent blend without oil and the creamy texture coats beautifully.
Celebrate grilled summer veggies with this great dressing or dip.