Hubby helped me make a wonderful, fresh garden salad for the monthly “Rawluck”, a vegan potluck that we love to attend. All the food is vegan and usually gluten-free too. So fun to just fill up our plates without worrying about animal products or gluten!
Our garden has done really well this summer. We’re growing butter lettuce, arugula, kale, zucchini, yellow squash, tomatoes, turnips and heirloom purple corn (which isn’t quite ready yet.) So along with these super fresh veggies, I needed a zesty, raw dressing to do them justice. I didn’t have any leftovers to bring home, but I made a second batch just for me and hubby!
This is a versatile recipe. You can make it thinner or thicker by adding water. I made it thick enough to use as a spread on a raw wrap and it was great. The lemon keeps the avocado fresh and green for a few days too.
Herb Goddess Aioli/Salad Dressing
1 ripe avocado
Juice of one fresh lemon
(I used all the herbs growing in my garden and they blended nicely, but try whatever green herbs you like best)
2 sprigs basil
1 sprig apple mint
4 sage leaves
2 sprigs thyme
1 sprig cilantro
1/2 tsp sea salt
1/4 cup purified water (use more or less depending on your preferred thickness)
Combine all ingredients in food processor with bottom blade and blend until smooth and creamy.