You probably know by now that I am big on homemade food. I try to make everything that I can from scratch. The reason for this is simple, I want to know exactly what I am putting in my body. It took a while for me to get to this point because, much like everyone else, I liked the convenience of buying food from the store that was made already. With time being limited as it is, pre-made food is definitely the easier option. But as time went by and I became more and more health conscious and I started to pay more attention to labels and ingredients, I realized that it was taking me so much time to go through each ingredient on a product, sometimes having to google what Carrageenan meant and what in the world was a nitrate anyway, that I thought to myself that I could probably use this time to try to make some of the food that I would normally buy pre-made, myself.
One of the things I decided to make myself is salad dressing. I love experimenting and trying out different ingredients anyway, so I thought of this as a fun kitchen project. For the most part, the reason a salad converts from a healthy meal to a calorie filled one is the salad dressing. Yes, you can ask for the dressing on the side or just ask for oil and vinegar, but first, if you are like me, you like a lot of salad dressing on your salad so having it on the side only ends up with it being poured into the salad anyway and second, oil and vinegar gets dull after a while. Sometimes you want a creamy salad dressing or one with some flavor.
I have therefore decided to share a salad dressing recipe with you every week this month, starting with the Spicy Avocado Salad Dressing. This is a creamy salad dressing without the mayonnaise or cream that would normally constitute a creamy salad dressing.
Please note that quantities are for a big batch that can last for up to a week if stored in the fridge. This is because as you may know, I meal prep my salads and generally add the dressing to the salad at the time of the prep as opposed to adding it per serving. If you choose to add the dressing per serving, you can either pre-add the dressing to the salad serving or use these salad dressing containers to put the amount you need for the day and add it at the time of consumption.
Polar Ice Disposable Plastic Glasses with Lids, 2-Ounce, Translucent, 250-Pack
Spicy Avocado Salad Dressing
1 Cup Red Wine Vinegar
2 Tablespoons Raw Unfiltered Honey (or Regular Honey)
1 Habanero Pepper (substitute 1 Jalapeno pepper or Red Pepper Flakes or Black Pepper to taste for a bit less spice or exclude altogether if you don’t like spicy food but this will change the taste of the dressing so I would suggest you at least consider the Black Pepper 🙂 ).
1 Cup Fresh Cilantro
1 Cup Diced Onions
3 Cloves Garlic
Salt to taste
Add all the ingredients into a blender to combine and blend until smooth.
Pour into your salad at assembly or in the salad dressing containers above to be used at the time of consumption.
Save the rest in the refrigerator for up to 5 days.
Hope you enjoy this salad dressing as much as I do. Leave me some comments and let me know what you think 🙂
Follow me on Instagram: @fitinstilettos and share your salads using this salad dressing. Tag #fitinstilettos so I can see them 🙂