Using fresh produce


I’ve been trying hard to do two things recently:

-take advantage of the end of fresh produce before the weather cools down for real.

I mean look at those gorgeous fall mushrooms! Can’t wait to make creamy mushroom pasta with fresh parsley and grated parmesan this week.

-make minimum one Pinterest recipe per week. Last week I went with this delicious avocado salad dressing. 

Avocado, cilantro, and dill - yummy salad dressing with 3 avocados, 1 bunch of cilantro, 1/2 cup of dill, 1/2 cup Olive oil, 1/2 cup coconut milk, and the juice of 1 squeezed lemon. Add 1/8t salt, garlic pwdr, and onion pwdr. Blend on high in the blender. Store in a mason jar in the fridge

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I’ll give you the specifics below and tell you how I changed it up a bit, but know that when the main ingredients are avocado, fresh dill and fresh cilantro, it’s hard to go wrong! Here’s what my prep looked like:

See how simple?! One bunch diced cilantro and half a cup diced dill, juice of one lemon, pinches of salt, garlic and onion powders, a half a cup each of olive oil and coconut milk and three avocados. Throw it all into a blender and pulse till it’s liquid-y. 

The substance of the avocados dressing the fresh spinach and feta crumbles made for a completely satisfying (and healthy!) lunch. D was not as crazy about my goddess dressing as I was earlier this summer, so I’m thinking we can alternate between these two until the produce leaves us for the winter. 

Also, I’m not a salt-a-holic, but I really thought it could use more than the pinch it called for. And if you like a kick like we do, try adding in some cayenne pepper! 

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