Creamy Avocado Ranch Dressing with Spring Salad
Ingredients
Dressing
- 2 medium avocados
- 1/2 cup unsweetened cashew milk
- Juice from 1/2 lemon
- 2 cloves of garlic
- 1 tsp onion powder
- 1 tsp dried parsley or use a handful of fresh parsley
- 2 tsp of dried dill or use a handful of fresh dill
- 1 tsp Dijon mustard
- 1 tsp hemp seeds
- 1 tsp maple syrup or 3 Medjool dates pitted
- 1/2 tsp ground black pepper
- 1/2 tsp Himalayan pink salt or kosher salt
Salad
- 1 bag of organic arugula
- 6 radishes thinly sliced
- 2 small Persian cucumbers thinly sliced
- handful of pepitas
- handful of blueberries
- some chopped dill
Preparation
Place all the dressing ingredients in a high-speed blender and blend until smooth.
Assemble the spring salad using 1 bag of organic arugula, 6 thinly sliced radishes, 2 thinly sliced small Persian cucumbers, a handful of pepitas, a handful of blueberries, and some chopped dill.
Tips
Store the ranch dressing in an airtight glass jar in the fridge for up to 4 days.
