Since my last salad post was a hit…

I decided to write another one.  Because I just discovered this dressing that is pretty amazing.  And easy.

avocado dressing
Should have waited for better lighting.  But this was too good not to share!

I can’t take credit for this…I was sitting by the pool (with my Raw Elements Sunscreen!) reading “Good Fat, Bad Fat” when this dressing caught my eye.  (I also read some trashy magazines that day.  It’s all about balance.)

Anyway, you have to try this.  Here’s what you do…

Cut an avocado in half, pit it, and peel it.  Put it in the blender.  I used my trusty Vitamix, but any blender will do.  Add the juice of half a lemon (the recipe said one tablespoon but I didn’t measure), a pinch of salt, and six tablespoons of olive oil (which I actually measured for a change!)

Blend until smooth, and there you have it!  The most delicious, creamy dressing, loaded with healthy monounsaturated fats.  I had it with spring mix and some wonderful tomatoes that were actually from a local, organic farmer.  It was great, and would have been even more amazing with something a little crunchy sprinkled on top.  I’m thinking sunflower seeds.

The actual recipe is found on pages 58 and 59.  The author, Romy Dolle, suggests stirring in some minced herbs at the end.  All that I had on hand was spearmint, which would have been pretty weird.  But cilantro or parsley would be great!  Also, the recipe says 4-6 servings.  I would say 4 at most, unless you add a little more oil.

It’s a super versatile recipe…not only does it make a great salad dressing, it would be a nice sauce on top of fish or a burrito bowl.  It’s totally flexible.  You could change up the oil (Primal Kitchen Avocado Oil would be awesome!) and add more lemon if you like.  And of course you can add the herbs.

So about “Good Fat, Bad Fat”…it’s an interesting read.  The subtitle is “How eating good fats can help you lose weight, increase energy and minimize disease risk.” The first part of the book is pretty science-y, explaining things like the fatty acid composition of various fats and oils.

good fat bad fat

The bottom line is that you don’t need to be afraid of fat (like I have been telling you!)  Fats from healthy, pastured animals and foods like nuts, coconut, olives and avocados are all good.  You want to avoid overly processed seed and plant oils, like canola, which are heated to extremely high temps, pressed and then chemically treated.  Gross.

The second part of the book is a collection of recipes arranged in a unique way.  Romy gives some background info about a particular source of healthy fat (say coconut or olives) and then gives several recipes using that ingredient.  Some of them are super easy, like the avocado dressing, olives wrapped in prosciutto (yum!), and olive tapenade.  In other words, food that I would actually prepare.  And would love to eat!

Other recipes are more complicated.  Like Chocolate Pavlova with Cocoa Quark Cream.  First I would have to figure out what quark is!!!  The picture is very appealing though.  Maybe I can talk someone into making it for me.  Like Justin Beiber or Nick Jonas.  That would work.

Most of the recipes sound pretty tasty, so I’ll be sure to report on the ones that I try.  The pictures are gorgeous and the book has a clean, modern look.

So, can “Good Fat, Bad Fat” help you feel happy, healthy and hot?  Indeed it can.  You will be happy making some of the delicious recipes.  (Be sure to invite me if you make the Chocolate Pavlova!)  As far as healthy, the author explains the health benefits of the various fats used in the recipes.  And I’ve told you over and over, eating the right types of fat can give you glowing skin and help you maintain a healthy weight.  Very hot!


Good Fat, Bad Fat

Primal Kitchen Avocado Oil

Raw Elements Sunscreen (use the code “happyhealthyandhot” for 10% off





2 thoughts on “Since my last salad post was a hit…

  1. I’m definitely trying this, I love avocado! Quark is a low fat, high protein “cream” cheese. I think it’s German, it cooks well. Prosciutto wrapped olives and tapenade… yum.

    Liked by 1 person

  2. Let me know how you like it Tanya!!! And thanks for filling me in on Quark. I thought it was some type of dairy product. And makes sense that it’s German, since the author is German. I have prosciutto in the fridge right now…have to get some olives. That’s the next thing I’m making!


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