Homemade salad dressing is one of my favorite things to make. Plus I know there isn’t any canola oil or unnecessary xanthum gum in it. I love avocados and particularly Haas when they are in season. Occasionally a quick pizza is nice too.

Wholly Wholesome gluten free pizza dough is in the freezer section of my health food store. I do have to plan out the pizza because it takes a day for the dough to soften. I put it in the refrigerator not the freezer if I know I’m going to use it. The certified vegan dough is free of wheat, dairy, eggs, soy, nut, casein, and sesame. What it does contain is white rice flour, potato starch, responsibly sourced organic palm fruit shortening, tapioca starch, cellulose fiber, yeast, psyllium husk powder, organic evaporated cane juice, golden flax seed, sea salt, and guar gum. The pizza comes out to be about ten inches, which serves two people. I use Violife vegan shredded mozzarella cheese.

Lately, I have been enjoying those small bell peppers in a bag. They are sweet and really delicious on a salad and pizza.

Avocado Dressing Recipe
1 garlic clove
1 avocado, Haas
1 lemon, squeezed
2 Tbsp. cilantro
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 tsp. Himalayan salt
1 Tbsp. water
pepper to taste

Yield: 4-6 servings

Directions:
Place ingredients in blender then blend. If I have dressing leftover, I store it in a glass container and it stays fresh for a few days in the refrigerator.

Happy Vegan!

Recipe from blog of melissacrismon.com

Copyright 2020 Melissa Crismon