The weather is warming up, and with it comes a new crop of fresh veggies! We love using seasonal veggies in our recipes, and what better way to enjoy nature’s spring bounty than with a meal-sized salad with fresh, homemade salad dressing? That’s where this recipe comes in!
This rich and yummy salad dressing is the perfect complement to all those fresh spring veggies. Our Sweet Basil Salad Dressing is thick and creamy, adding heartiness to any salad that will help you feel fuller longer. Plus, it can double as a tasty dip for fresh cut carrots, cucumbers, or celery. You could even drizzle it over grilled chicken or your favorite gluten-free pasta.
In addition to being delicious, this dressing also boasts a number of health benefits. Basil is rich in antioxidants and works as an anti-inflammatory. It’s very high in vitamin K, which helps support bone health and healthy blood clotting response. It’s also rich in vitamin A, which helps fight inflammation and damage from free radicals, and is key in eye, brain, and skin health.
We hope you enjoy this quick, easy, cleanse-friendly recipe! Let us know what your favorite spring or summer veggie is in the comments!
With love and fresh veggies,
Jo & Jules
Sweet Basil Salad Dressing
Yield: 1 cup
- 1 cup fresh basil leaves, loose
- ½ of an avocado
- ½ cup olive oil
- ½ cup apple cider vinegar
- 1 clove of garlic, crushed
- 2 dates, pitted and soaked in hot water to soften (optional)*
- ½ tsp. coarse salt
- ½ tsp. ground pepper
- ½ cup water, to thin as necessary
In a high speed blender, combine basil leaves, avocado, olive oil, apple cider vinegar, garlic, dates (if using), salt, and pepper. Add up to a half cup water to reach desired consistency. Refrigerate in a glass container for 3 or 4 days.
*Note: If you are sensitive to sugar, omit dates.