lemon dill avocado dressing

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.

• romaine
• broccoli sprouts
• cucumber
• carrot
• 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.

Print this!

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

1. Add the avocado, lemon juice, garlic, maple syrup, and salt to your food processor.
2. Let spin until smooth, scraping down the sides as necessary.
3. Add the dill and let process until well combined.
4. 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!

Ashley

champagne mango + strawberry dressing

I spotted two fantastic things at the store the other day.

1. champagne mangos [finally!]
2. vibrant red organic strawberries [on sale!]

Both ended up in my cart.  As if you had any doubt.

I may have jumped the gun a bit on strawberry season, but I just couldn’t help myself. 

Also at the grocery store was a crazy sale on greens.  We have lettuce coming out of our ears over here.  Lettuce that wants to be dressed in something exciting.

Something more than oil, balsamic, and vinegar.  While delicious, it becomes a tad boring day in + day out.

How about a juicy new dressing to spice things up a bit?

Of course I couldn’t use up all of the fresh, ripe fruit in the dressing.

Along with walnuts, cucumbers, and sweet peppers, a handful of chopped strawberries + mangos were tossed on top of the crisp greens.

So much crunch.

Balanced by the creaminess of the dressing.

Print this!

Champagne Mango + Strawberry Dressing

vegan, gluten-free // yields ~1 1/4 cups

• 1 champagne mango
• 8 med/large strawberries, de-stemmed
• 1/4 cup almond oil
• 1/3 cup lemon juice
• 2 Tablespoons orange juice
• 2 teaspoons maple syrup/honey
• 2 teaspoons lemon zest
• 3/4 teaspoon dijon mustard
• 3/4 teaspoon garlic, minced
• 1/4 teaspoon salt

1. Cut the fruit from the champagne mango.  There is a tutorial you can follow here.
2. Add all ingredients to a blender and blend until smooth.
3. Store in a sealed jar in the fridge for up to 1 week.
4. Best served on mixed greens or spinach.  I used romaine but think the softer lettuce will pair better.

Just a heads up that I may not be around every day this week, posts may be brief [like this one], and comment replies may not happen as quickly.  I have to make an unexpected trip back home to Cleveland.  Thanks for hanging with me.

Ashley

*Blog Update*

• As far as comments go, I have decided to reply within the box of the comment you leave me.  Squarespace does not currently offer any type of comment reply or email notification [unless you want to subscribe to comments].  Whenever I have a reply for your comment it will be directly under your comment.  It will look like this: “Ashley—> my reply back to you…”  If you have a question, I will definitely reply, so check back within 0-48hrs for the response.  I will also try to email the response if it is an important question about a recipe. 
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• From March 1st – January 5th, about 50% of the posts don’t have photos.  Something happened during the blog import and they didn’t come through.  I need to open each post and re-insert them.  This may take a week or so to finish.