Ingredients
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6 tablespoons blanched almonds, chopped
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6 tablespoons water
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1/2 cup lemon juice, fresh juice plus
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2 tablespoons fresh squeezed lemon juice
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2 tablespoons honey
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1/2 teaspoon salt
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1/2 tablespoon fresh basil, minced
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1/4 teaspoon dill
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1/4 teaspoon fresh cracked black pepper
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1 teaspoon lemon zest
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1/2-1 cup canola oil (or vegetable oil)
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kosher salt
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1 cup thinly sliced mushroom
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6 slices red onions
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1 large ripe avocado, cubed
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1/2 teaspoon freshly cracked black pepper
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1 1/2 cups small broccoli florets
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Instructions
- Dressing:
- Place the almonds and water into a blender or food proccesor and turn on high speed to purée. Add remaining ingredients, except for oil, and run to blend and whip thoroughly.
- With the motor running, slowly pour in oil and run until the dressing is thick and creamy. (dressing can be prepared and refrigerated for up to 1 week.).
- As stated in the description, you may use 3/4 cup oil and 1/4 cup water or apple juice(or liquid of choice) and get a little thinner dressing. Let sit for a few minutes to thicken up.
- Salad:
- Put 1/2 cup of the dressing in the bottom of your salad bowl.
- Add all ingredients, except lettuce, and toss to coat.
- Serve:
- Put several lettuce leaves on each plate and add dressed salad. Serve extra dressing on the side. Enjoy!