Southwestern Thousand Island Dressing [Vegan]

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!

Ingredients:

• 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]

Instructions:

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!