- 2 cloves garlic
- 1 ripe avocado
- 1 cup vegetable broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- 3/4 teaspoon salt
- 1/4 cup chopped fresh dill
Directions
Pulse the garlic in a blender to get it chopped up. Add the avocado, broth, lemon juice, oil, onion powder, paprika and salt and blend until completely smooth, scraping down the sides with a rubber spatula occasionally to make sure you blend everything. Add the dill and pulse just until the dressing turns a brilliant green with flecks of dill throughout. Taste for seasonings. Remember that the salt flavor will be diluted when you add it to the salad, so make sure it’s just a tad saltier than you think it should be. Seal tightly and refrigerate until ready to use.
Recipe courtesy of Isa Does It, Amazingly Easy, Wildly Delicious Vegan Recipes For Every Day Of The Week