Green Superhero Dressing

Whether you're a plant-based newbie or have been a plant-based

foodie for a while, Green Superhero Dressing is a creamy, dreamy,
and simple way to introduce greens to your meals. Complete with
wholesome everyday superfood ingredients like avocado and
spinach that deliver a range of nutrients to help elevate your
health to the next level, this luscious and savory dressing is a
wonderful addition to any revolutionary plant-based meal.
Serves: 4
Prep Time: 10 minutes
Cook Time: none
Total Time: 10 minutes

Ingredients
½ cup organic spinach leaves (packed)
½–¾ cup avocado (ripe, chopped)
½ Tbsp organic miso (mellow white or chickpea)
½ tsp Dijon mustard
½ tsp salt (optional)
⅓–½ cup water (or more to thin as desired)
1–1 ½ Tbsps lemon juice (or red wine vinegar)
1 tsp pure maple syrup (or date paste, link in Chef’s Notes)
ground black pepper (to taste)

Directions
1. Puree the spinach, avocado, miso, mustard, salt (if using), ⅓ cup
of water, 1 tablespoon of the lemon juice (or vinegar), maple
syrup, and black pepper until smooth.
2. Add more lemon juice or other seasonings to taste. If using the
extra amount of avocado, use extra water to thin.
3. Toss into a favorite salad right away, such as the Spinach
Jewelled Salad, or refrigerate in a covered jar for a day or two.

Chef's Notes
Substitutions
Substitute spinach with arugula or baby kale. Note these two
greens have a stronger and more bitter flavor compared to
spinach.
Substitute avocado with ¼ cup soaked cashews.
Whole Food Sweetener
Use date paste in place of maple syrup.
Additions
If you enjoy the flavor of fresh basil, try adding a little — up to ¼
cup of leaves. Do not add dry basil; the flavor is quite different for a
dressing.
Serving Suggestions
This dressing is so good you can use it for more than salads. Toss
into pasta or cooked grains, drizzle over pizza or burritos, or use a
little less water and make it more of a dip!
Storage
Store in an airtight container in the refrigerator for up to 2 days.
Recipe from Plant-Powered Families by Dreena Burton.