Making salad dressing from scratch used to intimidate me.
But after years of being completely underwhelmed with store-bought dressing, I sucked it up and started making my own.
About a year + a half ago, we stopped buying bottled dressing entirely and became hooked on the simplest homemade dressing ever.
oil + balsamic vinegar + apple cider vinegar + salt/pepper
We like using hemp, olive, or almond for the oil. For the balsamic, the only kind I buy is Napa Valley Grand Reserve. It has a 4% acidity, making it thick and much sweeter than most balsamic vinegars. The bottles run around $9, but I stock up when they’re on sale for $6. Each bottle lasts for at least 1 month, which includes eating side salads [for both of us] almost every night of the week.
For our go-to balsamic, I just pour a little of each ingredient overtop of our salads each night.
However, every once in a while I whip up something different.
I randomly bought a pack of fresh dill at the store on Sunday. I had no idea what I was going to do with it but on the way home remembered the two ripe avocados sitting on my counter.
Lemon and dill are a fabulous pair, and I figured avocado would make a great base for the dressing instead of oil. If you’re a fan of creamy dressings this is a must make.
It was love at first spoonful.
Besides using as a salad dressing, try it out as a substitute for mayo on your next sandwich or as a veggie dip instead of hummus.
After licking the food processor, I assembled my salad.
- broccoli sprouts
- cherry tomatoes
- roasted salt + pepper chickpeas [roasted in a pan over medium heat with salt, pepper, and a splash of oil until browned]
- hemp seeds
As much as I love avocado in guacamole and on Mexican food, I’m not in love with it as a salad topping.
But in dressing form I’m 100% obsessed.
Lemon Dill Avocado Dressing
- 2 ripe avocados [medium sized]
- 1/2 cup fresh lemon juice
- 1/4 cup fresh dill, lightly packed
- 1 teaspoon garlic, minced
- 2 teaspoon maple syrup/raw honey
- 1/2 teaspoon salt
- Add the avocado, lemon juice, garlic, maple syrup, and salt to your food processor.
- Let spin until smooth, scraping down the sides as necessary.
- Add the dill and let process until well combined.
- Store in an airtight container in the fridge for 3-5 days.
notes: A mini food processor should work for this, but you will want to make it in 2 batches. An immersion blender should also work but a stand up blender may be difficult since there is not much liquid involved.
We had quite the exhausting but fun weekend. It started with a gorgeous bike ride on Saturday, then a prom photo shoot with my cousin + her friends, a visit from my bro-in-law, sis-in-law, and cutie-pie niece, meeting up with a high school friend, enjoying live music, staying out way too late, and getting started on our vegetable garden.
By the time lunch rolled around on Sunday, I wanted something fresh, simple, and delicious. This did the trick. If you haven’t tried making your own salad dressing before, I assure you it’s worth the effort.
On to tackle the week!