Garlic Dill Salad Dressing

Garlic Dill Salad Dressing   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!


1 avocado

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.



   Here are two very simple raw puddings that are rich and creamy without any milk or butterfat. Don’t let the word “avocado” scare you — no one will guess your secret ingredient in these yummy desserts.

   I use medium size Haas avocados. They are best when they are very dark green, almost black, but still kind of firm. If the skin feels too squishy it is too old. If the skin is still hard and green it isn’t ripe enough yet.


2 medium, ripe avocados (peeled and pitted)

1/2 cup carob powder (or to taste)

3/4 cup maple syrup (or to taste)

1/2 Tsp. vanilla

  Puree all ingredients in food processor until smooth and creamy. Chill, serve.


1 medium, ripe avocado (peeled and pitted)

1 ripe banana (peeled and sliced)

juice of 1/2 lemon

juice of 1/2 lime

1/4 – 1/3 cup honey (to taste)

   Blend all ingredients in a food processor until creamy. Chill, serve.