almond, avocado and thyme salad dressing

Salad dressing are a great way to experiment with different flavors, herbs, and ingredients. There are so many different variations you can try depending on your preferences and tastes. Remember, the only true raw vinegar is apple cider vinegar, so make sure to check labels that specifically say it is raw and unpasteurized (I use Omega Nutrition Certified Organic Apple Cider Vinegar, which is unfiltered, unpasteurized, and available at most health food/larger grocery stores).

Here is a recipe for a fabulous almond, avocado and thyme salad dressing. If you like creamy, delicious dressings, then this is for you!

almond, avocado and thyme salad dressing



1/2 cup almonds, soaked for 8 hrs, drained
1 small avocado (scoop out the green flesh)
1 tbsp apple cider vinegar
1 tsp sea salt
juice of two lemons
1 tbsp fresh thyme
1 clove garlic
1 1/2 cup water

Blend ingredients in a blender until mixture reaches a smooth, yet somewhat thick consistency. I find that this makes quite a bit of dressing, so I usually freeze half of the recipe that I don't immediately use, and then de-thaw before using. This will keep in your fridge for about a week.

As shown in the picture above, this added a nice touch to a simple salad with mixed greens, homegrown sprouts, red pepper, carrot and cucumber. I also used an apple cider-flax vinegarette. Delicious!