If you love pickles, then you will love this salad dressing. It’s so simple to prepare, and has none of the unhealthy fats you’ll find in commercial dressings. The only fat in this salad dressing comes from the single fresh avocado. The green color will stay bright several days in the refrigerator (thank you, lemon) — if it lasts that long!
Vegetarians eat a lot of salad, and this light creamy dressing is one of my favorites!
Juice of one fresh lemon
1 lg. garlic clove
1 tsp. dry dill weed
1 tsp. sea salt
1/4 tsp. black pepper
1/2 – 2/3 cup water You can add a little more water if necessary, but don’t dilute too much, or you’ll lose flavor.*
Put all ingredients into a blender, then blend until smooth and creamy.
*Add a little less water and you’ll have a tangy dip for veggies or pita chips.
One thought on “Garlic Dill Salad Dressing”
Reblogged this on Vegtutor's Weblog and commented:
A simple homemade dressing with all natural ingredients.