SO here’s the recipe for my (new) favorite kale salad dressing! This dressing came out better than I could have imagined it! I’m thinking there will be a couple more variations to this dressing that will come, especially since organic kale’s on sale this week at Whole Foods Market.
But first… here’s some food porn from Garden Grille Cafe…
And of course… Wildflour Vegan Bakery…
Creamy Avocado Dressing
(or dip)
Yields about 3/4 cup
1 medium avocado, peeled, seeded and chopped
3 Tbsp. raw unfiltered apple cider vinegar
2 Tbsp. water
1/2 tsp. pink Himalayan sea salt
3 Tbsp. nutritional yeast
Fresh ground black pepper, to taste
1/2 tsp. Herbamare, spicy blend, or any seasoning blend you prefer
1/2 tsp. liquid minerals (optional)
1/2 tsp. powdered probiotics (optional)
Directions:
In a food processor, combine all ingredients and blend. Thin with more water if desired or omit the water for a thicker dip. Enjoy!
I combined all the dressing with two huge bunches of shredded kale (4-6 servings worth once wilted), but remember a little goes a long way with kale because it wilts.
I didn’t add anything else this time except hemp seeds. I loved the flavor and texture that the hemp seeds gave the dressing/salad. Yum!! I can’t wait to eat more!
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