Light but punchy with just enough sweetness.
1/4 cup ripe avocado, tightly packed
1/4 cup fresh-squeezed orange juice
1 tablespoon fresh-squeezed lemon juice
1 tablespoon raw agave nectar
1 teaspoon first cold pressed, extra virgin olive oil
1 level teaspoon fresh ginger root, peeled and finely grated
1/4 teaspoon Celtic sea salt (fine grind)
Blend all of the ingredients in a mini-prep food processor or high-speed blender until creamy, pausing periodically to scrape down the sides and help the mixture turn over. The finished dressing should be kept in an airtight container, stored in the refrigerator, and used within three days.
A few tips…
The listed ingredients amount to roughly five ounces of salad dressing. Double or triple the recipe as needed.
A microplane works great for fine grating the ginger root.
The ingredients can also be mixed by hand. With a little elbow grease, the end result should be pretty close to that of a blender or mini-prep food processor. Use the back of a fork to mash up the avocado until it becomes as smooth as possible. Next, integrate the raw agave nectar, olive oil, grated ginger root, and Celtic sea salt. Last, use a whisk to whip the orange and lemon juices into the mixture, small increments at a time, until the the dressing becomes fluffy.
This simple citrus dressing can also be used as a base for other creations. To make a more savory version, add onion and/or fresh or dried herbs.
Enjoy!
