Summer Crunch Salad with Creamy Avocado and Herb Dressing

Once upon a time, there was cream, or sour cream, or at least plain yogurt. But in recent months, as we started eating more plant-based meals and those ingredients grew sparser in my fridge, I wistfully said goodbye to creamy, luscious sauces.20130510-185010.jpgI was a fool! As you probably know, and I have now learned, it turns out that creamy vegan sauces require only selecting the right ingredients–like in this walnut sauce, this creamy sweet corn sauce, this tahini sauce–and I haven’t even tried the cashew cream trick yet.

Today’s herb-packed, lemony avocado dressing takes five minutes to make, and tastes like an indulgence of a much greater magnitude. Pour it over a crisp summer salad, and you’ll never miss buttermilk dressing again.20130510-185308.jpgHelp me out, readers: What other tricks am I missing for creating decadent, creamy, whole-foods, plant-based deliciousness?

Summer Crunch Salad with Creamy Avocado and Herb Dressing: In a food processor or blender, combine the flesh of one medium avocado, the zest and juice of a lemon, 1/2 c. water, 2 Tbsp. egg-free mayonnaise, 3/4 tsp. salt, a heaping tsp. dried dill, and 1/4 c. each chopped fresh parsley, cilantro, and chives. Puree until creamy.

Serve over a crisp salad of sliced romaine lettuce, chopped sweet peppers, halved cherry tomatoes, and diced avocado.

And did you know that today is the Virtual Vegan Potluck? Welcome! From here you can go back to Barefoot Essence, forward to Yum for Tum, or you can start from the very beginning at Vegan Bloggers Unite.

VVP go_bck-300x257 VVP go_forward-300x243 vvpLOGOCrunchy romaine salad with avocado lemon dressing

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40 thoughts on “Summer Crunch Salad with Creamy Avocado and Herb Dressing

  1. Pingback: VIRTUAL VEGAN POTLUCK!!!! Green and White and Delicious All Over: Spring Salad with Shaved Fennel, Zucchini, Cauliflower, Peas, and Avocodo | Yum For Tum

  2. Eileen

    I was about to suggest cashew cream, but you beat me to it. :) Honestly, I usually go for thicker cashew cheese concoctions, but a thinned-down version would work so well in a dressing. This, of course, sounds fantastic! Perfect or the sack of avocados hanging out in our fridge.

    Reply
  3. Allison (Spontaneous Tomato)

    Emmy, this salad dressing sounds delightful! I’m rarely tempted by creamy dressings actually– I love tangy vinaigrettes– but with avocado, lemon, and herbs, yours looks even better than whatever other non-vegan creamy dressings are out there. I will definitely be trying this as salad season takes over! :)

    Reply
  4. Sophie33

    A fantasticly & tasty green goddess dressing, I think! Yummm!

    This dressing would be great on jacked potatoes, on roasted sweet potatoes & on this fab salad too! :) A grand entry for the VVP! I am in the dessert section! :)

    Reply
  5. StefanGourmet

    Decadent and creamy? Try using ripe bananas! May be a bit difficult to use in a savory dish, but could be nice combined with lemon or lime juice to create something sweet & sour maybe? Personally I would just use actual cream ;-)

    Reply
  6. sweetveg

    That dressing looks divine, Emmy! I am just starting to figure out creamy dressings myself. I was one of those kids who liked everything plain, so it’s taken me a while to figure out. :)

    Reply
    1. emmycooks Post author

      The dressing (including its amazing color) keeps well for at least a couple of days, which is how long it took us to eat the last of it!

      Reply
  7. baconbiscuit212

    That looks delicious, Emmy! I was reading this article about Gwyneth Paltrow’s new cookbook (I know, I know), but the author declared that some of the recipes were drop-dead delicious. I have since heard this from other people as well.

    In any case, there was this for “Spicy Cashew Moment”:
    http://www.silive.com/entertainment/dining/index.ssf/2013/04/the_art_of_eating_like_gwyneth.html

    And I have read others trying her almonds soaked in water idea to great success.

    Reply

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