Creamy Avocado Dressing
Combining the freshly squeezed lemon juice with the avocado in this recipe serves two purposes. One is for the flavor; the other is to prevent the dressing from turning dark.
INGREDIENTS | YIELDS 1 cup
- 1 ripe avocado
- ⅓ cup soy milk
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons mayonnaise
- ½ teaspoon fresh dill
- ¼ teaspoon salt
- ⅛ teaspoon ground white pepper
Halve the avocado and remove the pit; peel the avocado.
Combine the avocado, soy milk, lemon juice, olive oil, mayonnaise, dill, salt, and pepper in a blender. Blend until smooth, scraping the sides with a rubber spatula.
Pour dressing into a jar with a tight-fitting lid. Cover and refrigerate for at least 4 hours or overnight.
Before serving, shake to blend. This dressing will keep for 5 days in the refrigerator, tightly covered.
Fat: 7.25 grams
Saturated Fat: 1.06 grams
Carbohydrates: 3.53 grams
Calcium: 7.18 mg
Lactose: 0.0 grams
Instead of store-bought mayonnaise, you may want to substitute your newly found Tofu Mayonnaise. Loosen up in the kitchen and be flexible — try substituting new LI-friendly ingredients. You'll find you'll enjoy your cooking a lot more, and you'll more than likely eat healthier.