Creamy Avocado Citrus Dressing

This is a lovely, thick, flavorful dressing that doesn't use much oil. The avocado thickens it while the citrus juices, cilantro, and jalapeno add plenty of flavor. This recipe was inspired by a recipe in the Raw Food, Real World book - with a few minor adjustments!

Ingredients:

• 1 medium avocado
• 1 C fresh orange juice
• 1/3 C fresh lime juice
• 1/4 cup white or yellow onion
• 1/2 of a small jalapeno pepper, seeds removed
• 1 generous handful of cilantro
• 1/4 C extra virgin olive oil
• salt & pepper to taste

Preparation:

1. Put all ingredients except the olive oil in a high speed blender or food processor.
2. Blend until thoroughly combined.
3. With the machine still running, stream in the olive oil so that the mixture will emulsify.
4. Enjoy!

Vegan Ranch Dressing

Isn't everything better with ranch dressing? I really like it on sandwiches or as a dip for raw veggies. Strange thing is I rarely use it as an actual dressing on salads! In the photo, I used it on my Boca spicy "chicken" sandwich. Delish!

Ingredients:

• 1/2 C vegan mayonnaise
• 1/2 C vegan sour cream
• 1/2 t onion powder
• 1/2 t garlic powder
• 2 t dried parsley
• 2 t dried chives
• 1/4 t dried dill
• 1/2 t agave nectar
• 1 t apple cider vinegar
• 1-2 t lemon juice (depends on how tart you like it)
• salt & pepper to taste
• non-dairy milk or water to thin, if needed

Preparation:

1. Whisk all ingredients together.
2. Enjoy!

The Chef and the Dietitian House Dressing

I saw this dressing recently on an episode of "The Chef and the Dietitian" and I couldn't WAIT to make it. This is, hands down, the best dressing I've ever had. And it is incredibly healthy to boot! Thanks so much, Plant-Based Dietitian Julieanna Hever and Chef AJ. They call it "house dressing," but since I have my own version of that, I renamed it.

Ingredients:

• 4 T tahini
• 1/2 C water
• 6 T lime
• 4 t stone ground mustard
• 8 T nutritional yeast
• 1 T maple syrup
• 4 t soy sauce

Preparation:

1. Whisk together the tahini and the water until the tahini is completely dissolved.
2. Add all of the other ingredients and whisk until thoroughly mixed.
3. Enjoy on a salad, over greens, or as a dip for veggies...the possibilities are endless!

Notes:

Here, I served this dressing over my Not-So-Southern Greens, which I reheated in a skillet with a little olive oil. I drizzled the dressing over the top and added a little ground flax seed (after I took the photo), and lunch was served! Absolutely delish.