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Green(er) Goddess Dressing

July 26, 2015

For lunch today I had a bed of spinach topped with roasted tandoori sweet potatoes and chickpeas (recipe for the tandoori spice mix can be found here), tomatoes, and avocado.  I drizzled all of it with the creamiest, zesty, and tangy Green Goddess dressing.  Green Goddess dressing is typically made with dairy but I’ve found a way to make it just as creamy without it!  This dressing is great on salads but it would also be good as a dip for veggies, folded into pasta, or even (gasp) added to grilled cheese!

Makes about 1 cup

1/4 cup basil

1/2 cup parsley

2 T cilantro

1 clove garlic

1/2 avocado

1/4 cup almond milk (or milk of your choice)

1/4 cup olive oil

1 T red wine vinegar

Juice half a lemon

1/4 cup water (add in 1 T increments) you may or may not need it

Salt and Pepper to taste

Blend everything together in a blender or food processor until smooth (add water slowly as you may or may not need it depending how thick or thin you like your dressing).  Will keep in an airtight container for a few days.

Green Goddess Dressing