A friend of mine made this for me several years back and I have been a loyal fan every since.  It’s creamy, all natural, dairy free, and pairs well with so many different salad combinations.  I’m not sure where the original recipe came from (maybe a Raw Melissa or Blendtec recipe?), but here’s my ever-so-slightly-fudged version…
 

Makes approximately 1.5 cups of Dressing

 

Elements:

Two large ripe AVOCADOS

One or two cloves of GARLIC  (crushed if you are not using a blender to whip this up)

Half cup of fresh LEMON JUICE

Three tablespoons RICE VINEGAR

Two tablespoons BRAGG’S LIQUID AMINOS

One tablespoon WATER

SEA SALT & FRESH CRACKED BLACK PEPPER to taste

 

Application:

Whiz everything up in a blender.  Or…

If making it by hand, mash up the avocados really well and whisk the ingredients altogether.

Serve immediately or store in an airtight container in the refrigerator until ready to use.  It will stay good for a couple of days in the fridge, but, as you know with avocados, it’s always better to use them up sooner than later.

 

Tips:

My friend served this dressing on a vegetarian Southwestern style salad: chopped greens, black beans, corn, chopped colorful bell peppers, chopped tomatoes, chopped green onions, etc.  Ripped fresh tortillas or tortilla chips are also great additions.

I’ve used this as a veggie dip as well.  Example: I wrapped some greens around baby cucumbers and sliced bell peppers, and then would dip into a tiny bit of dressing before each bite.  YUM!

This dressing can be addicting so just remember–moderation!  Too much of anything can become unhealthy.