Gluten-Free | Salads | Spring
Fresh Garden Salad with Avocado Dill Dressing
Although lately, I’ve been craving baked sweet potatoes and hot soup, rather than salad – I still eat one nearly every day for lunch. A tossed salad is a staple in our home and makes an ideal lunch, especially topped with chia seeds or hemp hearts. This one is no exception, zesty and delicious, it fills me up in the right sort of way. Additionally, I love avocado – so it’s a no brainer 😉
Making your own dressing is a cinch and the result is a rich, creamy, healthy, preservative-free salad topper that is full of flavour. Of course, if you’re having guests over, they’ll also be pretty impressed that you whipped up a fancy dressing from scratch!
And just like that you’ve got yourself a scrumptious salad that works perfectly for lunch at work or as a starter before dinner.
FRESH GARDEN SALAD WITH CREAMY AVOCADO DILL DRESSING
Serves 4
2 cups of kale, chopped
2 cups of baby spinach
2 Roma tomatoes, roughly chopped
3 Tablespoons of fresh dill, chopped1/2 an English cucumber, sliced
- Wash and prepare kale, baby spinach, dill and vegetables.
- Place kale and baby spinach in a large salad bowl.
- Add in chopped tomatoes and cucumber.
- Prepare creamy avocado dill dressing and drizzle on top.
- Serve and enjoy!
Creamy Avocado Dill Dressing
1/2 of a large avocado, cubed
1/2 cup of unsweetened almond milk
1 small clove garlic, peeled and minced
1/8 teaspoon dried or 1/4 teaspoon fresh dill
2 grinds black pepper
2 tablespoon freshly squeezed lemon juice
1/2 cup of unsweetened almond milk
1 small clove garlic, peeled and minced
1/8 teaspoon dried or 1/4 teaspoon fresh dill
2 grinds black pepper
2 tablespoon freshly squeezed lemon juice
Place all ingredients in a blender and process until smooth.
Enjoy!
Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy.
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Oh this sounds so fresh and light! The avocado adds a yummy creaminess without being overly cloying and heavy, I really really love avocado! Haven’t tried it with dill before, always defer to the usual pairing with coriander, I must give this conbiantion a go!
x
mummyicancook
i love dill!! this is sounding so refreshing, light and delicious!
Its a nice change to liven up lunch salads!
Ah, a kindred spirit! Avocado is delish 🙂 Thanks for coming by Shu Han xo
I am so grateful to have found your blog! While gluten is a major food group for me, I don’t eat meat, have oral allergy syndrome, and really struggle when it comes to finding whole foods that I can eat. A lot of recipes online include foods I don’t or can’t eat. Your blog and healthy recipes are so inspiring. You should publish a recipe book!
This sounds so light and delicious I think I may try this I have never eaten avocado before but it sounds very healthy