We’re a couple of weeks into the new year and by now we’ve all pretty much failed miserably in keeping our new year’s resolutions. Am I right? Still getting up at 5 a.m. for that 4-mile run and weekly colon cleanse that you promised yourself on December 31st? Oh, and how about that resolution to keep the calorie intake to 700 per day? Phhhhttt. That lasted until lunch on the 3rd, right?
Why do we do this to ourselves? After years of resolutions made and broken, I long ago solved this problem for myself by resolving to make no resolutions whatsoever. No promises to cut out anything or start any new regimens, and there have been no detox shakes or cabbage diets here. I know that if there’s anything I need to add or change to my life, it’s best not to do it in the form of a resolution; best to just sneak it in when I’m not looking. So maybe I’ll spontaneously run an extra lap on the treadmill instead of turning off the machine, or maybe I’ll just up and make something new like this salad dressing to boost the health quotient of tonight’s salad...painless improvements that make me feel like a better person without the gripping fear of failure looming over my head.
So in the interest of sneaking in a lowfat, healthy alternative to our regular rotation of salad dressings, I tossed this with an assortment of greens and veggies, sprinkled with toasted walnuts, and boy howdy, was it good! It tastes so fattening, but really the only calories are coming from that half of avocado, which we all know is not a fat free item, but is terribly good for you. But don't just think of this as a salad dressing cuz you would be missing out on some other fine eats. It would be awesome as a dip, or drizzled on some fish tacos, over a salmon filet or simple chicken breast. But really. the possibilities are quite limitless. Here's the recipe...
CREAMY AVOCADO CILANTRO DRESSING
Recipe adapted from Eating Well
I found the recipe on the Eating Well website and made just a couple of tweaks to it. You can do the same by adding more lime juice or adjusting the seasonings to fit your own particular tastebuds. I think that next time I might add in some spicy tomatillo salsa for a little spicy kick.
1/2 cup Greek yogurt (I used Fage nonfat)
1 cup cilantro
2 tablespoons lime juice
1 1/2 teaspoons salt
1/2 teaspoon sugar
2 tablespoons milk
Throw everything in the blender and blend until smooth and creamy.