Recipe Alert: Eat Me! Avocado Lime Dressing


Easy lunchtime salad: Kale, chickpeas, raisins, avocado lime dressing! Done and done.

At any given time during the holiday season, I can usually be found with my face in a pie. Any (vegan) pie will do. But in order to make up for my pie parties (also sometimes mashed potato parties, mac n yease parties, and post-sex Chinese food takeout parties) I try and get some clean eating in. In the summer, it’s so easy to munch a salad. The produce is fresh, and with all of the warm weather, you crave something cooling. While soup is a great clean eating option for winter-time, I try and get in a handful of raw veggie servings a day, and the best way to do that is with a salad. But how can you tempt yourself to crunch a salad when it’s 23 degrees outside? With an amazing dressing. While I will often accessorize my salads with just a squeeze of lemon in the summer, in the winter I like a heartier dressing, mostly so that I can look forward to eating my salad when I would probably rather be eating more pie.

My co-worker/friend/fellow blogger Nick sent me a recipe for avocado salad dressing several weeks back, which he got from the Paleo book Primal Blueprint.  I used that as an inspiration  to make my own version, because I am an INDIVIDUAL! (Plus I didn’t have most of those ingredients…) Now while I am saying this is a salad dressing, it really can be used on top of anything. I recently made some lentil soup and feeling a little bit CRAZAY I put some of the avo dressing on top of it and it was delicious.

Avocado Lime Dressing
Serves: 4|Time: 5 min

1/2 avocado
1/4 cup fresh lime juice
2 tbs olive oil
1/2 clove garlic
salt and pepper
Optional: 1/2 cup fresh basil, when in season, which turns recipe into Avocado Basil Lime dressing. Fancy. I am a cheater and have some frozen basil from summer, but if you don’t, you can buy some at the store.

Step one: Add everything except oil to your food processor. Turn on, and drizzle in oil as you go to avoid separation.
Step two: Drizzle over your favorite salad. Store extra in fridge for up to one week.

Tell me, how do you get your raw veggies when it’s 23 degrees out?

About the author  ⁄ Zoe

Zoe Eisenberg is an author, editor and filmmaker living on the big island of Hawaii. For more from Zoe, find her on Instagram @zoahu, Twitter @Sexytofublog, or check out her book, The Lusty Vegan, available on Amazon and wherever books are sold.


  • Reply
    December 6, 2012

    I do salad pretty much daily for lunch! If it weren’t for that I wouldn’t get any raw veggies! It’s great fuel post work out for me

  • Reply
    December 15, 2012

    This looks amazing! I def want to try it out:)

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