Hello all, this recipe has revolutionized the diet transformation I recently experienced and shared in a recent post. I love all of the elements of this dressing and it is AMAZINGLY versatile. I can use it
in tuna salad, instead of mayonnaise... as sauce on my morning eggs... and dinner's fish, as a salad dressing...on burgers...instead of mayo on sandwiches (I am gluten free, so just on my burger "salad" that I make for me.)...on top of mexican ANYyything...phew, I just love it. period.
To adjust the thickness if you prefer a more fluid dressing, add 1 teaspoon of water or olive oil. Adding olive oil will add fat and calories, but not a tremendous amount.
To adjust for adding to tuna or chicken salad, add 1 Tbsp of Mayonnaise, this improves the texture for me, you can certainly try it without the mayo, but I prefer the tuna salad version with mayo added, it's a texture thing!
What you'll need:
1 Avacado
1.5 cups of cilantro or spinach *I used spinach one time when I was out of cilantro... it was good!
1 Cup Daisy Light Sour Cream
3 whole cloves of garlic
Juice of 1/2 lime or 1 lime depending on your taste preference
salt and pepper to taste
**A note on a kitchen toy that I use a good bit! my Cuisinart Mini Prep, I have had this little baby for, gosh, 20 years or so,
seriously, same machine, all these years!! That's a good little kitchen tool.
Put all ingredients into either a blender, silver bullet, or as I do, a mini prep processor. I blend until smooth. Storing in small two ounce, (jello shot cups with lids). They have 3 ounce sizes of these babies, I save them when I go to a restaurant and get dressing on the side. Never can finish my whole salad and have to take it home, which includes my dressing on the side AND, booonusss, the little cup with the lid. Save 'em, use 'em.
This makes it easy to grab and take one with my protein at lunch.
Here is the dressing used with my hamburger salad...
DIVERTITI!!
