Tuesday, July 17, 2012

Naturally Creamy Salad Dressing

In the summer, we love to eat fresh salads made with wholesome farmer's market vegetables. Sometimes with arugula, sometimes baby spinach, sometimes just a mix of tomatoes and leftover corn on the cob (cut off the cob) and basil. The dressing I always use is olive oil and balsamic vinegar, high quality versions of each, and a good amount of salt and pepper. It's the most healthful, fresh-tasting  dressing, and I've gotten many compliments on how lovely it tastes when serving to family and friends. Which is astounding, because it really is so simple!

As delicious as this oil and vinegar, salt and pepper dressing it, sometimes I crave a dressing a bit more creamy. Who doesn't? One way to go would be to make a homemade ranch dressing or a creamy blue dressing. But I've discovered a little trick that allows me to stick with the simplicity and freshness and healthiness of my oil and vinegar dressing but that also serves that craving for creaminess--avocado! I've been noticing that when I dice an avocado and add it to the mix of greens and vegetables and start tossing it with my oil and vinegar, the salad takes on an instantly smooth and silky quality because of the texture and the healthy fats in the avocado. You could even go so far as to mash up some avocado into a dish, and whisk in the oil and vinegar before tossing it into the salad. This might be a good option for those (crazy, if you ask me!) people out there who are averse to chunks of avocado in their salad, but would still like to experiment with a creamy salad dressing that is good for you!


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