The weather in Chicago has been about as perfect as can be for the past week – temps in the upper 70s, mostly sunny, light breezes. Summer has arrived which, for me, means non-stop salad eating. I eat salads pretty much every day, but for some reason, during the winter I tend to make the same salad over and over with the same vinegar dressing. It gets the job done but it’s nothing to write home about.
This dressing, on the other hand, is crazy delicious! Avocados and lemon juice are whipped into a light melt-on-your-tongue cream with a hint of sweetness. You could also use it as a veggie dip. It’s healthy and “clean” enough to use on a weight-loss program, but no one will be able to tell!
For those following Dr. Fuhrman’s Eat To Live program, this recipe complies with weight loss and life-maintenance plans.
Ingredients (serves 6)
2 medium red bell peppers
1 yellow red bell pepper
2 cups sliced cucumber
1 cup thinly sliced red onion
1 7-ounce bag of baby arugula
Dressing Ingredients
2 Haas avocados
1/2 cup fresh lemon juice
1/2 – 3/4 cup water
1 1/2 tablespoons agave nectar or honey
Directions
- Arrange the salad ingredients on a serving platter.
- Place dressing ingredients in a blender and let mix for 1 – 2 minutes until dressing is whipped and can be dropped in dollops on top of the salad. Add a bit more water if necessary to achieve desired consistency.
- Serve chilled.
Leave a Reply