#avocado dressing

[vegan-nom-noms]

VEGAN TACO SALAD (RESTAURANT-STYLE!)

[foodfuck]

perfect avocado dressing

[hoardingrecipes]

Avocado Dressing

[eating-myway-throughlife]

Love adding avo to my salads 😊

Ingredients: -mixed greens -scallions -tomatoes -dried chickpeas -smashed avocado w/ lemon juice, olive oil, balsamic, and hot sauce

[daily-deliciousness]

Blt salmon salad with creamy avocado green goddess dressing

[breathingandeating-blog]

🐿❤

[ghjco]

Tarragon Roasted Potatoes with Creamy Avocado Dressing (V, GF)

Did you know that potatoes were the first vegetable to be grown in space? (Note: We got tonight’s local tasty tubers from the market.) Ours have been roasted with a mix of olive oil and fresh, aromatic tarragon. Then we laid the potassium-rich, fibre-containing seasonal root vegetables atop a bed of mixed greens and garnished with a smooth, avocado dressing. How’s that for out of this world?

Ingredients:

Dressing:

1 ripe avocado

¼ cup water

1 green onion, chopped

1 tsp nutritional yeast

1 tbs Almond Milk

Juice of half a lemon

Salt and pepper, to taste

Potatoes

2 pounds local baby potatoes

1 to 2 tbs olive oil

A few sprigs of tarragon, roughly chopped

Salt and pepper, to taste

Steps:

Preheat your oven to 425 F. 

Cut your baby potatoes in half, and toss in a medium-sized mixing bowl with tarragon, olive oil, and salt and pepper.

Spread your tubers on a baking sheet and cook for 20 minutes. 

Toss, then bake for another 15 minutes—or until your potatoes are golden brown and crispy.

When they are almost done roasting, prepare your Creamy Avocado Dressing. In a food processor, combine all ingredients and blend until smooth.

Place your roasted root vegetables on a bed of mixed greens and top with dressing.

Begin planning your new life at the SpaceX Mars Colony. (This step can be considered optional—for those who really enjoyed tonight’s recipe.)

-Elena Mari and Nathan Legiehn for GHJC

[foodfuck]

avocado caesar salad