It’s so funny to me that those of you who follow me on Instagram and Facebook think I’m a crazy person for consuming an entire massive bag of salad mix every day. You guys, if I haven’t made it abundantly clear I like food – a LOT – and I can eat like a full-grown body-building man. I wish I was joking, but I’m not. I love it.
Obviously I can’t eat pizza or pasta like that anymore these days – womp womp. But salad? Like green veggies and limited carb-y things? Sign me up! I love eating a huge salad for lunch because it really helps me get a TON of greens in, makes me full (read: non-snacky), and helps me get a decent lunch in for $4 a pop.
I’ll take it!
But here’s what I really want to talk about today: the salad dressings. Like many of you I’ve become so much more aware lately of the food I put in my body as well as the products I use on my skin. I want to know what those ingredients mean, and when I see stuff that I can’t pronounce or don’t have knowledge of it makes me a little anxious.
That being said it should be no shock that when it comes to the dressings that are included with those yummy salad kits I’m not big on the ingredients being a little sketchy. And even though they’re tasty, I just came to the conclusion that it’s so easy to whip up a dressing that I could use instead using food that only has one ingredient. Like that catchy little Larabar logo says, food made from food. I’m all over that.
What you see in these pictures is a pretty thick consistency, but I like it that way because it helps me have a little more control over how much I use. Plus it makes a really great dip option for veggies or a spread for burgers and sandwiches – the options are endless!
The way I see it one little change at a time adds up. I just deleted a bunch of sketchy ingredients from my daily routine and added a bunch of much better ones – so I’ll go ahead and chalk that up to a win! Enjoy!
CREAMY AVOCADO CHIPOTLE DRESSING AND DIP
Makes approximately 2-1/2 cups of dressing/dip
- 2 ripe large avocados
- 7 oz. plain Greek yogurt of choice (I used Fage)
- 2 chipotle peppers in adobo
- 2 cloves garlic, roughly chopped
- 1/3 cup olive oil
- 1/4 cup lemon OR lime juice (your call, they’re both great)
- 1/2 teaspoon salt
- water to thin as desired
- Combine the first 7 ingredients in a high-powered blender or food processor and blend until smooth.
- Drizzle in water until desired consistency is reached.
- Store in an airtight container in the fridge until ready to use.
- Keeps for about 7-10 days, although a little oxidation of the avocado may occur. This doesn’t change the flavor or texture at all, just stir to make it look nicer 🙂