Simple Raw Oil-Free Avocado Dill Dressing

For a lot of people, just thinking about a plant-based diet gets them lost. For most people, eating no meat and no dairy means there is nothing left to eat. That could not be farther from the truth. There are hundreds of vegetables, hundreds of fruits, lots of grains, beans, legumes and seeds to satisfy your tummy. All you need to do is explore the produce section of your market a little more.

One thing most of us can agree on is that a lot of vegetables are a bit boring by themselves. You kind of have to acquire a taste for them. When you do OMG they are delicious!

In the mean time you better figure out some healthy sauces and dressings to put on them. Yes, you could just get the store bought dressings but they usually have too much salt, too much oil and fat and too many ingredients that I cannot pronounce. So the best thing is to get crazy in the kitchen and make your own.

On top of eating no meat and no dairy I also try to use little to no oil in my kitchen. I like no oil dressings that are low in fat but high in flavor.

So here is a Raw Oil-Free Avocado – Dill Dressing I made last night! This was so simple! It took all of 5 minutes to make!

Here is what I used as My Base:
1/2 large zucchini
3-4 Green Onions (or 1/2 of a round onion)
1/2 fennel
1 clove of garlic
Juice of a 1/2 of Lemon. You could also substitute 3-4 Tbsp. Apple Cider Vinegar if you have no lemons.
Add Some Fresh Herbs:
I had some dill in the refrigerator so I added 1/2 of the bunch
I threw in a handful of basil cut from one of our plants

Add a pinch of a good sea salt, Celtic Salt or Himalayan Pink Crystal Salt.

Blend!
You may have to add a little water or more lemon for enough liquid to get it going! Add just a little at a time to the consistency you want.

Last Touch:
Once blended I added 1/2 of an avocado. I love the flavor and the creaminess it gives the dressing. I add this last and blend once more to mix.

Taste, Adjust and Enjoy!

Use the base above as a starting point and add the herbs you like. Play around with it, experiment. Mix and match, there is no right or wrong! There are a lot of different fresh herbs you can use. Dill, Basil, Cilantro, Parsley, Spinach, Kale etc.

Try adding some sun-dried tomatoes, bell peppers etc.

The combinations for Vegan Oil-Free Dressings are literally unlimited!

The zucchini is kind of bland but it does add some body to the dressing. The avocado adds some creaminess. You could also substitute some nuts, like cashews, or garbanzos or tahini for the zucchini and avocado for a little different texture and flavor profile.

Add some red pepper flakes, a couple of dashes of cayenne pepper or a couple of dashes of your favorite hot sauce to add a little spice.

Leave out the onions, fennel and garlic and add a mango for a sweet taste. Zucchini, cherry tomatoes, mango, lemon, herbs…yum!

Use on salad!
Great on Pasta or Pasta Salad!
Good on Steamed Vegetables
Great as a dip!
Last Night I put this one on my rice and salad.

I make enough for dinner and some extra for the next day! Today I will use it on my vegan lunch.

I have to give a huge thumbs up to my friend and French Chef Dr. Pascal Allaire “The Cosmic Chef” for his inspiration to make your own dressings and sauces.

Stay tuned because I will be sharing more and more of these delectable sauces you can pour on your veggies, salads and pastas to make them even more delicious.