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~ raw, vegan, gluten-free, nut-free ~
My goal with this dressing was to create one that was nut-free, as well as seed-free. It’s not that I don’t eat nuts or seeds, but I feel that it is very important to rotate the foods that I eat.
So instead of nuts or seeds, I used zucchini. This created a very light dressing in texture. It has just enough creaminess, thanks to the avocado… so it won’t bog you down in calories. This dressing will separate a little as it sits due to the water content in the zucchini. Just shake or blend it back up when using.
And because we are using whole, fresh foods in this dressing, you will want to consume with within 2 days for freshness. There might be a little discoloration with the avocado in the mix… so eat up and enjoy!
So many people stir clear of avocados because it is a fat. But let me say, it’s a healthy fat and our bodies can benefit greatly from the nutrients that they have to offer.
Potassium is a nutrient that most people don’t get enough of. I often notice that I suffer from leg cramps or I get heart palpitations when my potassium is too low. Took me a while to connect the two but that has been part of my journey in learning to listen to my body.
Potassium’s primary functions in the body including regulating fluid balance and controlling the electrical activity of the heart and other muscles. There are many other wonderful rolls but I will let you keep on researching that if interested. My goal is to share this recipe with you, that not only tastes wonderful but will also benefit your heart and muscles. :) Many blessings, amie sue
Ingredients:Yields 2 3/4 cups
Hi Amie Sue,
Well I thought I would go in the kitchen, and whip up a new salad dressing to go with our salad for lunch. Gene was talking to me, while I was having a blonde moment in space :]. I put in 2 avocado’s instead of 2 cups zucchini.
I didn’t realize my error until I put in the water to get the avocado blended. OOOOOPPSSS :0 Well whats a girl to do but make 4x’s the amount (so I wouldn’t waste the avocado’s).
Well I had to taste test this (no double dipping,well I used two separate celery stalks :]), OMGOSH It is fantastic!!!!! So I gave Gene (who has gourmet taste buds and is married to a Lucille Ball in the kitchen. Not really but I was today :] ). He can always tell me what my ingredients are in anything he eats. BUTTTTTT
not today- he said ” Oh this has mayo in it”- BEEP – WRONG. Then he said well it has basil in it-BEEP- WRON again. I started laughing (he was too), I started to dance a little jig and stated well she is GOOD, she fooled you !!! We had a good laugh and he said “I bet you are gonna tell her , “but of course I am, she makes me smile, it’s time to return the favor”. Have a great evening ( I can’t keep off this website :] Signed one happy camper Lyn :]
:]
Good afternoon Lyn,
Oh, I have done stuff like that too! Amazing things happen in times like these. Great job on saving the recipe and finding something exciting! Wheeeee! Thank you for sharing. This will give others encouragement and ideas. Have a great afternoon! amie sue
P.S. If anyone wants to know – 4 x’s the recipe will fill a Vitamix blender and still get it all blended nicely, and it fills 2- 32 oz. jars :] and it’s YUMMY FOR THE TUMMY !!!!!!!!!
I just finished making this and am sitting typing and chowing down on a salad with this dressing on top. It’s wonderful! It’s remarkable how similar it is to Italian dressing (and might I add better since I don’t actually like typical Italian). I dressed up my own garden grown variety of kale, tomatoes (3 types) and Swiss Chard with other organic (store bought) produce of mint, hemp seeds, avocado and green apples. Delicioso! Thank you!
That sounds wonderful Kristin. I am glad that you are enjoying the recipe. :) Have a wonderful week ahead of you! amie sue