I know all of you have tried the last two recipes I have posted and are very anxious to find out what I have in store for you this week 🙂 Well, you are in luck because I have another delicious salad dressing recipe for you to try. This is a creamy salad dressing but without the cream. I mentioned before that creamy dressings are my favorite and I was very excited to be able to get the creamy consistency I desired using Avocado which is incredibly good for you and tastes delicious too. I have always loved Avocados. When I was pregnant I ate Avocado and Cream Cheese on toast twice a day every day the entire pregnancy. It wasn’t that I craved it, it was just what I liked to eat during that time and even long after giving birth, it is still my go-to for a quick lunch or breakfast meal.
As always, the quantities are for a big batch that will last in the fridge for up to five days. I add my salad dressing to my salad during meal prep because it is just more convenient for me but you can use the below containers to portion out the dressing to be used at the time of salad consumption.
Polar Ice Disposable Plastic Glasses with Lids, 2-Ounce, Translucent, 250-Pack
Creamy Red Wine Vinegar Salad Dressing
1 Cup Red Wine Vinegar
2 Tablespoons Lemon Juice
1 Cup Extra Virgin Olive Oil
3 Cloves of Garlic
Salt & Pepper to taste
Add all the ingredients into a blender and blend until smooth
Add to Salad as needed. The rest can be saved in the fridge for up to 5 days.
Hope you like it 🙂 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 🙂
You can also check out the video for this recipe on my YouTube channel: