Category: salad dressing

February 25, 2017 Deborah Chapman No comments exist

 

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Avocado Salad Dressing

This dressing is so creamy and delicious

Prep Time 5 minutes
Total Time 10 minutes

Ingredients

  • 1 ripe avocado
  • 2 organic garlic cloves chopped
  • 1/2 juice of half of an organic lemon
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
  • 2 tsp minced red onion
  • 1/3 cup avocado oil
  • 1 tbsp avocado oil
  • 2-3 tsp water optional

Instructions

  1. In a food processor or blender add all the ingredients accept the water and pulse or blend until nice and smooth.

Recipe Notes

If the dressing appears to thick add the 2-3 tsp water or add oil and blend this should loosen the dressing.  

You can substitute the avocado oil with olive oil, if you are gonna use olive oil make sure to use a light olive oil, I find the extra virgin olive oil is too heavy for this dressing.


Avocado Salad Dressing
Votes: 1
Rating: 5
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Servings Prep Time
15 people 10 minutes
Servings Prep Time
15 people 10 minutes
Avocado Salad Dressing
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
15 people 10 minutes
Servings Prep Time
15 people 10 minutes
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September 29, 2016 Deborah Chapman
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Balsamic Vinegar Reduction

This is the best you will want to drizzle this deliciousness on everything it is sweet and tart all in one kind of treat. It is versatile..
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 servings

Ingredients

  • 1 Cup white balsamic vinegar
  • 3-4 tbsp Raw honey I used three

Instructions

  1. This is how it should look once it coats the spoon

Recipe Notes

In a small pan that will not react to the vinegar and heat (non reactive) on medium heat add the balsamic vinegar and the honey, once it began to boil simmer on a very low heat, low and slow uncovered,  stirring on occasion you must watch that it does not burn.  It should reduce to about a half a cup. Once the balsamic reduction coats the spoon it is done, it has so many uses you can drizzle it on ice cream, fruits of your choice, cake, chicken, avocado, use it in a vinaigrette salad dressing, add it to any dish it is endless.   Once cooled store in a mason jar and refrigerate.   If your balsamic reduction becomes to thick once you refrigerate you can add a little warm water and it will loosen it up and will not change the taste, about 1/2 tsp of hot water should loosen it up. *To make sure your reduction is the consistency of molasses use a small plate add a dime size amount and place it onto the plate and you will be able to check the level of thickness of your balsamic reduction.  

April 21, 2016 Deborah Chapman

This salad dressing is simple and it is a winner. I am on a new journey and trying to eat clean for a minute but it does not mean that you can not enjoy your food. This dressing is just that good.

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Coconut oil salad dressing

Prep Time 10 minutes
Total Time 10 minutes
Servings 5

Ingredients

  • 4 tbsp organic coconut oil melted
  • 2 tbsp organic apple cider vinegar I iused Braggs
  • 1 tbsp rice vinegar
  • 1/2 juice of a fresh organic lemon
  • 2 tbsp shallot, minced 1 small shallot or half of a large one
  • 2-3 organic garlic cloves minced
  • 1 pinch koseher salt
  • 1 pinch black fresh pepper
  • 1 pinch red pepper flakes optional

Instructions

  1. In a mason jar add all the ingredients and shake until mixed well. This dressing taste better as it marry. You must be aware that coconut oil solidify and must be warmed up before every use. I keep it in the refrigerator and warm it up in the microwave before I use it. I love this dressing the way it is but you can add honey, agave nectar as a sweetener.