It's hard to believe,
but yesterday it was 94 degrees outside
and it's only the first week of March.
This kind of weather makes me want to eat
cool fresh salads.
Unfortunately for me, I have so many food
sensitivities that I can't just buy
salad dressing at the store...
I have to make it.
So here is one of my new favs!
I can just imagine this poured over
a crisp wedge of iceberg
or even as a dip for fresh veggies!
Yummy Creamy Avocado Dressing
(the coconut milk does not add coconut flavor)
1 - 13.66 oz can Thai Kitchen Organic Coconut Milk
1 - large ripe avocado - peeled and cut into chunks
2 to 3 green onions - chopped
1/4 cup minced parsley
1 clove garlic minced or minced shallots
1/4 tsp dried dill weed
1/2 tsp sea salt
1/4 tsp black pepper
Add all ingredients in a food processor or blender and process until smooth. Store in the refrigerator. Makes 2 cups.