On any given week, you can find about eight different types of herbs tucked away in various compartments in my fridge or siting in a glass of water on my counter. Often times, I’ll buy a bunch of parsley, forgetting I’d just picked some up two days earlier, then do the same thing with thyme or cilantro or whatever a few days later.
Life would be a lot simpler in that sense if I had a garden, but for now, I’ll just give all my money to farmers and see if I can’t break the world record for most herbs found in a single kitchen.
One of the simplest ways to use up herbs fast, is to toss them in a blender with oil and seasoning, then drizzle them over greens, a sandwich, or just on your plate if you’re feeling fancy.
This salad dressing is incredibly quick and easy to make, and if you’re looking to make it oil free, it can easily be omitted and substituted for more water and another sliver of avocado.
- 1 cup Parsley
- ½ ripe Avocado
- ½ cup Water
- ¼ cup Sunflower Oil or other mild tasting oil
- ⅛ cup Maple Syrup
- 1 Tbsp fresh Thyme
- 1 Tbsp Dijon Mustard
- 1 Tbsp fresh Lemon Juice
- 1 Garlic clove
- ¼ tsp Sea Salt
- ⅛ tsp Black Pepper
Prepare your herbs: Pluck the parsley leaves from the stem and wash by placing them in a bowl of cool water and moving them around with your hand. The dirt will settle to the bottom and you can pick the clean parsley off the top of the water. For the thyme, gently grip the stem between your thumb and forefinger and slide from the top to the bottom. The leaves will fall off in the process.
Combine all ingredients in a blender and blend until smooth. If you’d like the dressing thinner, add more water and blend again. Store in a jar in the fridge for 1-2 weeks.