I created this for an egg-sensitive patient from my home state of Kentucky who LOVES her thousand island dressing. Give this delicious egg- and dairy-free version a try!
1 large Hass avocado
¼ white or yellow onion
1 large clove garlic, smashed, minced, and left to sit for 5 minutes
3 tbsp organic tomato paste
⅛ cup lemon juice [juice of ½ lemon]
3 tbsp dill pickle spears, chopped
½ tsp sea salt
¼ tsp organic smoked paprika
¾ cup organic almond or oat milk [add more or less for the consistency you desire]
Place onion and garlic in the food processor and buzz until chopped. Add the remaining ingredients and process until smooth, scraping the sides of the bowl.
Refrigerate in a glass container.
NOTE: this may not have the color of the processed/packaged dressing you buy in stores, but don't let that turn you away. Not only is it delicious, it's packed with healthy ingredients!