It’s very simple and very refreshing. I first had it at Bodega a couple of months ago and since then I’ve been making my own. I don’t know what they put in their’s, but I just keep it simple. Fresh squeezed ruby grapefruits and mint. We grow mint in the garden so I use a combination of apple mint, spearmint and chocolate mint. If you want a bit of a spicey note you can add basil. Since the first time I made some for Miss N., it’s become her favorite drink. She says it gives her superpowers. I don’t know, I just like it.
I am always looking for salad dressing recipes and usually when I find the recipe, I can’t find the time to make it. Happily, this time I found the recipe and the time. This recipe is from Oh She Glows and it’s very tasty. I tweaked it a little, hope you enjoy.
1 garlic clove
1 cup avocado/vegenaise mixture (1 large avocado and add vegenaise to make a cup)
7-8 tbsp water
5 tbsp apple cider vinegar
3-4 tbsp fresh lemon juice, to taste
1/4 cup extra virgin olive oil
1/2 cup packed fresh basil leaves
1/2 cup packed fresh parsley
1/2 cup sweet onion (I used vidalia)
1 tsp kosher salt, or to taste
Pinch of cayenne (optional)
Sweetener, to taste (I used 1/2 tsp brown sugar)
Add all ingredients to your food processor, except the vinegar, and process until smooth. Add in the vinegar a tablespoon at a time, until you reach a desirable level of tanginess or, if you’re feeling lucky, go for it. The first time I made this, I only used 4 tablespoons of vinegar, but the next time I’ll try 5 tablespoons. I put the dressing over a salad of yellow pear tomatoes and romaine lettuce from the garden and I added cucumber from the farmer’s market. Buen Provecho!!!