Spring is here and what a great time to bring you an easy, fresh and quick spring sauce. I gave my Smoky Ranch Dressing a spring makeover…and I mean, this Creamy Dill Sauce is soooo good-you could almost drink it. Fresh parsley improves the flavor, health benefits and brightens up the color, so telling of spring.
You can put this dairy-free sauce on anything and everything. It’s delish on roasted potatoes and salmon, but works well as a salad dressing and dip for raw veggies. Make it and keep a fresh supply, especially through the coming months brimming with fresh produce. It will be your go to for bowl meals, seafood, meats and veggies.
All ingredients are layered (in order given) in a quart size, wide mouth mason jar, blended with an immersion blender. So easy! Please note: make sure you use light olive oil for this.
If you don’t own an immersion blender….you should invest in one! I use mine for dressings, sauces and blended soups. It does an awesome job of creating smooth textures and saves on dirty dishes. Anything that keeps the mound of dirty dishes down-I’m all for! But in the case of not having one, just use your regular blender. It works too.
The upcoming What’s For Breakfast? cooking class aka Better Breakfasts, still has some openings. Two dates are available; one on April 16th and a Mom and Me version on Mother’s Day weekend. I’m excited to be sharing with you recipes for those leisurely summer mornings including Zucchini Noodle Frittata with Dairy Free Pesto and stellar Spiralized Curly Breakfast Potatoes with a side of the queen bee of spring vegetables, Asparagus. For quick grab and go healthy choices Breakfast Cookies are on the menu as well as smoothies.
For more info on the cooking class e-mail me @ firstname.lastname@example.org.
It’s always a good time!
1 room temperature egg
1 cup extra light olive oil
3 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 teaspoon sea salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon dill weed
1/2 teaspoon black pepper
1/2 cup full fat coconut milk
1 large handful fresh parsley (curly or Italian)
Place all of the ingredients layered in a wide mouth quart mason jar in order given. Blend with an immersion blender for 1 minute, or until all ingredients blend into a smooth texture. Refrigerate. Will keep for 2 weeks. Use on anything! It’s great on salmon, roasted potatoes but also great as a salad dressing and dip.
If you don’t own an immersion blender you can use a regular blender.