One of the things that really panicked me about the Paleo diet was dips. Without dairy or legumes, it ruled out every dip I have ever had or made, except for salsa, which just isn't ideal for veggies. And who wants veggies or a salad without dip or dressing? I don't want to see the day.
SO! I found this ... and it is pretty great. It is very similar to a Green Goddess dressing, which pairs best with a more flavorful vegetable as a dip (read: tomatoes, peppers, asparagus, carrots...), but is great on just about any type of salad, or to drizzle over cooked fish!
SO! I found this ... and it is pretty great. It is very similar to a Green Goddess dressing, which pairs best with a more flavorful vegetable as a dip (read: tomatoes, peppers, asparagus, carrots...), but is great on just about any type of salad, or to drizzle over cooked fish!
| Recipe From: Bon Appetit Ingredients: 2 cloves garlic 1 teaspoon kosher salt 1 bunch watercress, thick stems trimmed 1 cup fresh mint leaves 1/2 cup fresh flat-leaf parsley leaves 1/2 cup tahini 2 tablespoons fresh lemon juice 1/2 ripe avocado *I used tahini with no added salt, so I ended up adding 4 big pinches of kosher salt to the food processor! | In a medium saucepan, bring an inch of water to a boil. Drop in the garlic cloves, and remove with a spoon after 30 seconds. Transfer to a bowl of ice water. In the same pan, and the same boiling water, drop in the watercress, mint, and parsley for 15 seconds until just wilted. Transfer to the bowl of ice water, and let cool. Drain the herb and garlic mixture in paper towels to remove as much of the water as possible. In your food processor or blender, puree the herbs, garlic, tahini, lemon juice, salt, avocado and 3/4 cup of water until very smooth. |
| This was delicious to dip cherry tomatoes in as a snack, and equally good on my salad for lunch the next day of mixed greens, avocado, red pepper, red onion, and an heirloom tomato! |  |
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