Sometimes a salad calls for nothing more than a basic olive oil and vinegar vinaigrette, which is it’s own kind of simple transcendence. But occasionally you want to mix it up or add something extra. In the same way you might don something sparkly for a New Year’s Eve celebration, so too might your salad appreciate a little extra zhuzh once in awhile.
Meet the new pink sequins of vinaigrette salad dressings.
Creamy shallot vinaigrette
Prep
Total
Yield 1 cup
Ingredients
- 1 large shallot
- 1 lemon, juiced
- ½ avocado
- ⅓ cup olive oil
- ¼ cup water
- ¼ cup fresh basil, loosely packed
- 2 T balsamic vinegar
- 1 T agave
- 1 tsp. lecithin granules
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
- Combine all of the ingredients in a blender and mix well.
- Store any excess dressing in an airtight container.
Notes
If you don't want a full cup of this dressing, halve the recipe...you might need to use an immersion blender to get all of the ingredients well incorporated.
Alternately, make a full batch and freeze the excess.
You'll get a more even distribution of the dressing if you toss the salad greens—whatever kind you're using—in the dressing before plating.
For a sturdy green like kale, massage the dressing into the leaves with your hands.
Keep in mind that a little goes a long way! Nobody likes an overdressed salad.