This delicious recipe was seen on Detoxinista.com then recently recreated by The Bold Vegetarian.
This recipe is Vegan and Paleo!
Makes 1 1/2 cups of dressing
Ingredients:
1 ripe avocado, pitted (about 1/2 cup mashed)
5 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon raw apple cider vinegar
3/4 cup water
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
2 tablespoons nutritional yeast
Directions:
Combine all of the dressing ingredients in a high-speed blender, and blend until completely smooth. Pour over chopped Romaine lettuce, and toss well to coat. Serve with roasted potatoes as "croutons," if desired. Leftover dressing can be stored in the fridge for up to 3 days.
"I use half kale and half romaine and make croutons from a sprouted vegan protein bread I get at WholeFoods. I toast, then lightly dress with Extra Virgin Olive Oil and garlic."
* Bold tip:
Use a pizza cutter in the bowl to chop the kale and romaine into smaller pieces.
Check out Detoxinista.com for recipe and directions!
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