Dijonnaise Dressing with Avocado and Spirulina
Ingredients
- 750 ml (3 cups) servings
- The flesh of 2 ripe avocados
- 85 ml (⅓ cup) sunflower or grapeseed oil
- 30 ml (2 tbsp) Dijon mustard
- 30 ml (2 tbsp) lemon juice or white balsamic vinegar
- 1 clove of garlic, chopped
- 15 ml (1 tbsp) of maple syrup
- 15 ml (1 tbsp) soya sauce
- 15 ml (1 tbsp) Gandalf™ spirulina powder
- Salt and pepper to taste
Direction
- Combine ingredients in blender and blend until smooth.
- Serve with a green salad.
