After one of the longest winters in the Midwest, with May came summer-like temps. (Snowing in April, 80’s in May, spring got gipped, but it’s salad season now so it’s going to be ok.) With the advent of balmy air came an intense desire to devour veggies again. Yay! Craving veggies excites me since I remember the day where I couldn’t even choke down anything green if you paid me. (Well, I suppose if you were dangling a pair of Lululemons in front of me, I’d probably bite.)
In addition to fresh veggies, I also get a hankering for dill when the ground has thawed and flowers are in bloom. Last week, while meal prepping, I knew I wanted to use avo on my salads as a source of healthy fat. I also knew at least a few of my meals had to include dill. The idea came to get a dressing/veggie dip with avocado and dill in it. Good thinking, right?! Well, I recently made the decision to cut out dairy to see if it helps with my adult acne (oh joy!). I also cut out sugar (for the most part) because we all know sugar is from the Devil himself. So I was off to the grocery to find an avo/dill dip or dressing that had only ingredients I could pronounce and was free of dairy and sugar. Ha! Good luck with that. I am sure it exists out there somewhere, but not at the store I happened to be at. So I did a quick google search and found a recipe. I used the recipe that same night I found it. Good, not over-the-top amazing, but decent. Fast forward 4-5 days and I was ready for another fun combination of fresh foods with avo/dill. I don’t see myself making my own dips and sauces all the time, but never say never. The 2nd time through, I didn’t have all the ingredients on hand to copy the previous recipe and that turned out to be a good thing. I created my own blend of what we had in the house and I liked it better. It was GOOD! Score.
So…healthy, vegan, sugar-free, dairy-free, full-fat avocado dill dip/dressing coming at ya:
- 1 medium avocado
- 1/2 cup water
- 2 Tablespoons lime juice (1 small lime)
- 1 1/2 Tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon dijon mustard
- 2 Tablespoons fresh herbs dill
- 1/2 teaspoon ground pepper
- 1/2 teaspoon sea salt
Place all ingredients in high-powered blender. Blend until smooth or the consistency you prefer. Enjoy. Store remaining in airtight container with as little air as possible touching the surface of the dip to help prevent browning. Eat within 1-2 days for best flavor.