avocado dill dressing

May 11, 2017 ,

Here’s a fresh and creamy dressing for the summer, with a base of avocado.  Enjoy over a salad or your favourite tacos or burrito.

Avocado is a plant-based fat that adds a richness to the dressing; avocados contain oleate, a fat that helps protect the body against inflammation and insulin resistance. 1  Make sure your avocados are ripe, to get the best flavour and easier blending.

Lemon juice and apple cider vinegar will not only add a tart flavour to the dressing, but will also help prevent the avocado from browning.

Yields: 2 1/2 cups dressing

Ingredients:

  • 1 1/4 cup chopped avocado (around 2 small avocados or 1 large)
  • 3/4 cup water
  • zest of 1 lemon (around 1 tbsp)
  • juice of 1 lemon (around 2 tbsp)
  • 3 tbsp fresh dill
  • 1 tbsp white miso paste
  • 1 tsp apple cider vinegar
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • pinch red pepper flakes

Directions:

1. Combine all ingredients in high-speed blender, add more water if needed to achieve desired texture.

2.  Store in airtight jar or bottle in fridge, enjoy with your favourite salads, wraps, etc.

Notes:

Dressing will keep for approx. 1 week in fridge in airtight container.

Serving size used for nutrition facts is 2 tbsp (1 oz.)

References:

Salvado L., et al. Oleate prevents saturated-fatty-acid-induced ER stress, inflammation, and insulin resistance in skeletal muscle cells through AMPK-dependent mechanism. Diabetologia, 56(6):1372-82.  June 2013.  Retrieved from: NCBI

Nutrition facts from: CRON-O-Meter