I don’t know if it is a fat thing, or he loves the general taste of it, but our son would once only eat a salad if it had a mayonnaise-based dressing. While this dressing has evolved over the years, it is pretty flexible, don’t hesitate to play with it- leave the avocado out and keep it simple. We love this dressing mixed with a bag of cabbage/coleslaw mixture or in a Mexican Chopped Salad. For the Mexican Chopped Salad, we combine the dressing with fresh mixed greens, tomato, jicama, cucumber, avocado, black beans, radish, and mango. The trick to getting little ones to eat a salad is to chop/shred the ingredients and add fruit.
1/2 c. Homemade Mayonnaise
1 Avocado (we also like the dressing without the avocado)
3 Garlic cloves
1/2 c. Green Onion (roughly 2)
1 c. Cilantro (fresh)
1 tsp. Himalayan or Sea Salt
1 tsp. Cumin
3 tbsp. Water
1 tsp. Minced jalapeno OR 1 tsp. red chili pepper
Juice from 2 limes
Place all ingredients into a food processor equipped with an “S” blade and blend until smooth. An immersion blender may also be used- place all ingredients into a deep bowl and blend until smooth. Store covered in the refrigerator for 3-5 days
This recipe is higher in histamine. You may want to keep an eye out for any reactions.