Courgette and Avocado Dressing

This is for all you gardeners out there. Or friends and family members of gardeners. Or just courgette lovers. The courgette glut will be upon us before too long and it is time to start collecting recipes! They are high in water, low in calories, rich in vitamin C, vitamin A, B-complex vitamins, the heart friendly mineral potassium, anti-oxidants, fibre (in the peel) and when eaten raw, lots of wonderful enzymes.

Here is a nice easy and delicious dressing to top your big leafy mid-day salad of abundance. You will need a big salad; think leaves, chopped bell pepper, cherry tomatoes, grated carrots, celery, corn, sugarsnaps, red onion, cucumber, or whatever takes your fancy. Now for the dressing.

You will need: 

  • 1 medium courgette (zucchini)
  • 1 smallish avocado
  • 1/2 a spring onion or 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1-2 teaspoons nutritional yeast (optional)

First, grate the skin off your courgette, and add the skin gratings to your salad. Chop your courgette roughly and blitz in your food processor with everything except your avocado. These quantities may need to be doubled for a larger food processor.

Your courgette may not be completely homogenized but that is alright. Once you add in the avocado, and blend again it will become a beautiful green, creamy dressing. By all means if you are feeling oleic-acid-hungry, add in a droozle of extra virgin olive oil to this dressing; I did not on this occasion.

You may not have nutritional yeast; add a little something else to lift the flavour if you wish. If you like acidity, a squeeze of lemon or lime. Some red pepper flakes? Some fresh herbs? Go forth, create, and enjoy!


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