Weekly What’s Cooking with Melissa

When spring comes I find it easy to incorporate salads as main meals. What’s even nicer is being able to make my own salad dressings and know what I’m putting into them. This week I’d like to share two dressing recipes that I hope you’ll enjoy.

 

Avocado Dressing

1 avocado, peeled and cut up

2 tsp. lime juice

1 tsp. salt

1/4 tsp. pepper

1/2-3/4 cup milk (almond milk also works well)

2 tbsp. extra virgin olive oil or water

1 tsp. garlic, minced (optional as it’s not needed)

1 tsp. cilantro, chopped (also optional)

Put all ingredients in a food processor and blend on low speed until well blended. Refrigerate for at least 1 hour to thicken. Store in a glass or air tight container for up to 1 week.

 

Taco Dressing

3/4 cup mayonnaise (I use light)

1 cup 2% milk

2 tbsp. taco seasoning (I use gluten free from a packet)

Whisk all ingredients together. Refrigerate for at least 1 hour to thicken. Store in a glass or air tight container for up to 1 week.