Created by 11-year old Nikki, not only is this dressing kid-approved, it’s got momma’s stamp of approval as it is loaded with nutrients. It comes together quickly and easily so it is perfect for weeknight madness! Using creamy avocado as the base for this dressing packs it with heart-healthy fats and other nutrients like fibre and vitamin E. The balance between tang and sweet makes this a family favourite and an excellent match for either bitter greens, like arugula and radicchio, or slightly sweeter greens like crunchy romaine or leaf lettuce. As a bonus, this can double as a healthy dip to make eating raw veggies that much more fun and tasty!
Honey Mustard Dressing
1/2 ripe avocado, peeled and cored
- 1/8 cup (or 2 tablespoons) apple cider vinegar
- 4-5 tablespoons raw honey
- 4-5 tablespoons mustard (any style you prefer – yellow, Dijon, grainy…)
- 1/4 teaspoon sea salt
- 1/4 cup extra-virgin olive oil
Place all of the ingredients except for the olive oil in a blender (or small food processor). Turn it on and slowly stream in the olive oil, little by little, and blend until smooth.
This is a great recipe to double, or triple, and any leftover dressing can be stored in an airtight glass jar and refrigerated for 3-4 days.