The other night I was craving a simple, rich and super creamy dressing for our salad. I also wanted something dairy free, so decided I would use avocado as a base.
This dressing is great for both green salads and chopped salads, and I made a combination of both to serve with our salad, using greens from our garden and cubes of cucumber. My husband gave this dressing his seal of approval, emptying out the mason jar in which I had served the extra dressing. Hooray!
3 tablespoons olive oil
1 tablespoon lemon juice
½ cup water
¼ teaspoon celtic sea salt
¼ teaspoon black pepper
- Place avocado, olive oil, lemon juice and water in vitamix
- Puree until smooth then blend in salt and pepper
- Serve over green or chopped salad
I was so happy to have my book featured in the September issue of Colorado Parent Magazine as part of a great article on children’s food allergies. They are also holding a contest to win a copy of The Gluten-Free Almond Flour Cookbook. Very cool!
In breaking mobile dessert news, yesterday I was reading one of my favorite blogs, CeliacChicks, by one of my favorite bloggers, Kelly and came across a post about a cupcake truck in NYC that she had visited with friends. Much to my surprise one of Kelly’s cohorts thought that my Gluten Free Chocolate Cupcakes trumped those from the cupcake truck.
In the community department, Cindy from skiptomylou.org has a great gazpacho recipe up on her site right now, and she’s looking for others to submit their favorite gazpacho recipes to share. I’ve participated myself, by adding my recent Cucumber Avocado Gazpacho recipe to her carnival.
Finally, today’s Friday freebie is a copy of the GAPS Guide, Simple Steps to Heal the Bowels, Body and Brain by Baden Lashkov. So, leave a comment for your chance to win.
UPDATE: this giveaway has ended and the winner was Jeannette
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