Dairy-free Creamy Avocado Dressing

Dairy-free Creamy Avocado Dressing

After being dairy-free for a while, you start to miss the creaminess of certain things, like salad dressings. Here I have developed a simple creamy avocado dressing that goes great with salads as well as a dip for veggies or taquitos.  We have enjoyed it so much.  I have plans to change the recipe up a bit by experimenting with different seasonings so I will post those in the future.  In the meantime, get the hang of making this one. It won’t disappoint.


Dairy-free Creamy Avocado Dressing


Simple Dairy-free Creamy Avocado Dressing


1 ripe avocado

1 large lime, juiced (or about 3 Tbsp lime juice)

1 scallion, diced

1 tsp minced garlic

½ tsp salt

3 tbsp grapeseed oil

1/3 cup water


Combine all the ingredients in a food processor, and blend until smooth.

If the dressing is not your desired consistency, add water, just a tsp at a time.

Taste, and add more seasoning as needed.

Place in an airtight container and refrigerate for up to 10 days.

Dairy-free Mexican Cole Slaw

Mexican Cabbage Slaw

The other night we had my brother and his new wife over for dinner. We ordered the best tri-tip in the world from a small Mexican joint in our neighborhood. It came with rice and beans but I thought we could use something green to go along with it.  In my fridge was a head of cabbage waiting to be eaten so I took to the internet and adapted a recipe I found in order to use the other items taking up space in my crisper drawer.  Everyone loved it, even the boys. And it wasn’t as spicy as I thought it was going to be, bonus!  Let me know if you make it. I always like to hear your feedback on these recipes. Enjoy!

Mexican Cole Slaw


4 cups shredded cabbage

Mexican Cabbage Slaw

1/2 red onion, thinly sliced

1/2 cup cilantro, chopped

1/2 small jalapeno, thinly sliced


Lime Dressing

Juice of 2 limes

Salt to taste

2 Tablespoons Grapeseed Oil


Combine all slaw ingredients and toss with the lime dressing. This tastes best when the flavors have developed a bit so prepare it at least 30 minutes ahead of  your meal  and store in the fridge until ready to serve.

Mexican Chicken Soup

Mexican Chicken Soup

We love Tortilla Soup. Unfortunately, it has cheese in it. Of course, if you are avoiding corn due to a special diet, the tortillas are out too. I made some modifications and developed what I can best describe as Mexican Chicken Soup. It was delicious! Enjoy!

Mexican Chicken SoupIMG_3440


2 tablespoons grapeseed oil (or olive oil)

1 small onion, diced

2 tablespoons minced garlic

1 teaspoon jalapeno, finely diced, *optional but please add it, it really makes the dish

6 cups low-sodium chicken broth

1 (14.5-ounce) can fire roasted diced tomatoes

1 (14.5-ounce) can black beans, rinsed and drained

3 chicken breasts, boneless and skinless

1 cup of kale, stem removed and leaves chopped into bite sized pieces

2 limes, juiced

Salt and freshly ground black pepper

1 cup roughly chopped fresh cilantro leaves

1 avocado, pitted, sliced *optional


In a large saucepan heat the oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. Add kale to the pot. When the chicken is cool enough to handle cut it into bite sized-pieces and return it to the pot. Add lime juice and fresh cilantro and stir to combine. In a serving bowl ladle soup and top with avocado slices. Makes 4-6 servings.