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Sunday, August 23, 2015

Avocado, Cucumber, and Dill Pickle Salad Dressing for One

Sometimes, the collection of things in the refrigerator is a little odd, and you just have to make do. That’s when the magic happens!

½ medium avocado, peeled and pit removed
1 TLSP water
Juice of 1/8 lemon
¼ cup cucumber slices
¼ of a whole dill pickle
Sprinkle of turmeric
Pinch of ground cumin
Slosh of olive oil
Salt and pepper to taste

  1. In a food processor or blender, place the avocado, water, and lemon juice and whirl away until it’s fairly smooth.
  2. Add in the cucumber slices and whirl until it’s fairly smooth.
  3. Add in the pickle, turmeric, cumin, and olive oil, and blend until it’s well combined. You might need a bit more olive oil or water if it’s too thick. 
  4. Add in the salt and pepper. You’ll need less salt than you think because the dill pickle adds some salt, so taste it!

This salad includes red-leaf lettuce, green onion, red onion, radish, carrot, cucumber, asparagus, chopped raw almonds, and a tiny bit of Miyoko’s Double Cream Chive Cheese. 

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