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Ingredients
- 1 ripe avocado
- 1 celery stalk
- 1 lacinato kale leaf
- 5-7 fresh basil leaves
- 1-2 fresh garlic cloves, peeled
- 1/3 cup seasoned rice vinegar
- 1/8 cup olive oil
- 1 pinch kosher salt
- 1 pinch black pepper
Preparation
Step 1
I made this on the fly on Easter Sunday. I literally threw everything in my Vitamix and in a matter of 2 minutes, a new recipe was born! I was very pleased with the beautiful color, the silky, creamy texture, and the fabulous flavor. My simple green salad turned into a conversation piece at our friend’s Easter soiree. Everyone one was trying to figure out what ingredients I used and were surprised to find out it was dairy-free. You’ll love how easy this is to make and, to my surprise, the dressing remained fresh and green for a couple of days after. Tasted even better the next day.
Directions:
Combine all ingredients in a blender or food processor, whirl until fully blended and creamy. Pour over green salad and toss–enjoy!