With dropping temperatures it can get harder to eat raw salads. They can get boring quickly when you use the same dressing over and over again. Trying out new dressing recipes is key. I love using different cold pressed nut and seed oils. Flaxseed is one of my favorite, as it reminds me of my childhood in Germany. My grandmother would buy it freshly pressed every week at the farmer's market. At home, she would pour some on a small plate, then using stale, day old bread, she would plunge it into the oil, soaking up every last delicious drop, and pop it straight in her mouth. It tasted like liquid gold to me, although her reasons were much more humble than mine. This was what her family ate to survive during the war. My grandfather on the other hand would shake his head in disgust and say they used this oil to light lamps. But today we know it's filled with healthy fats, specifically omega 3, which we need for glowing skin and hair, a great digestion, and clean arteries. Omega 3 can't be made by your body, so you need to eat it. Fish is a great source, but if you are looking for a vegan option, it doesn't get much better than flaxseed! I have talked about my love for Udo's oil before, and it can be used here instead of the flaxseed oil.
Preparation time: 3 minutes
Makes 2 servings:
- 1 avocado
- juice of 1 orange
- juice of ½ lemon
- 2 Tbsp flaxseed oil (or Udo's oil)
- ¼ tsp dried paprika
- black pepper and sea salt
Blend all ingredients in a food processor or blender for 1 minute until smooth and creamy.
Serve with your favorite lettuce. It pairs really nicely with kale!