bLIMEy Avocado Dressing
Blimey! Translation - to express one's surprise or alarm (an Irish expression). In this case, surprise upon taste tasting this salad dressing as I sampled it out of the blender to determine if it needed anything more. It did not - there was plenty of zip!
I created this simple dressing to top the steamed wild caught Icelandic salmon that was being served on top of a bed of fresh greens and vegetables. Using a blender, it came together in minutes.
Ingredients - add to blender:
1/2 ripe avocado - no pit or peel
Juice from one small lime
1/8 cup chopped fresh green onions
1 T. unsweetened Silk brand or homemade almond milk
Pinch of Himalayan or Celtic sea salt
Blend until smooth.
To serve over salad, create bed of greens and top wtih vegetables of choice, such as tomato, broccoli, carrot, sweet bell peppers. Place 2 inch piece of steamed salmon filet on top of greens (note that two ounces of meat at a meal is sufficient for most people's biological needs). Dollop the dressing on top of the salmon, and sprinkle the salad wtih fresh sprouts (broccoli sprouts were chosen for their powerful healing benefits). Serve.
Makes approx. 3/4 cup dressing.
Note: Salmon was steamed in a shallow sauce pot. Tablespoon of coconut oil added to pot. Once melted, placed salmon skin side down. One half fresh lemon juice was sqeezed over the top of the salmon, and sprinkled with dill. Simmer on low heat, covered. When fish turns white around botom edges check center for doneness. Once it starts to flake remove from heat. May serve on top of salad either warm or cold.
I created this simple dressing to top the steamed wild caught Icelandic salmon that was being served on top of a bed of fresh greens and vegetables. Using a blender, it came together in minutes.
Ingredients - add to blender:
1/2 ripe avocado - no pit or peel
Juice from one small lime
1/8 cup chopped fresh green onions
1 T. unsweetened Silk brand or homemade almond milk
Pinch of Himalayan or Celtic sea salt
Blend until smooth.
To serve over salad, create bed of greens and top wtih vegetables of choice, such as tomato, broccoli, carrot, sweet bell peppers. Place 2 inch piece of steamed salmon filet on top of greens (note that two ounces of meat at a meal is sufficient for most people's biological needs). Dollop the dressing on top of the salmon, and sprinkle the salad wtih fresh sprouts (broccoli sprouts were chosen for their powerful healing benefits). Serve.
Makes approx. 3/4 cup dressing.
Note: Salmon was steamed in a shallow sauce pot. Tablespoon of coconut oil added to pot. Once melted, placed salmon skin side down. One half fresh lemon juice was sqeezed over the top of the salmon, and sprinkled with dill. Simmer on low heat, covered. When fish turns white around botom edges check center for doneness. Once it starts to flake remove from heat. May serve on top of salad either warm or cold.