My favorite part of going to Montreal is deciding where to eat. Dinner is usually saved for trying a new restaurant but for lunch we have a family tradition that takes place on boulevard Saint-Laurent – Together we go, but not for long, we say ’Au Revoir’ to Gordy as Yale and I don our scarves and walk north to lunch at the vegan restaurant Aux Vives and Gordy south to Schwartz’s for their famous smoked meat sandwich, ordered medium, what a surprise! Yale and I usually eat the California Salad with grilled tofu or grilled tempeh, and always with their amazing house salad dressing.
The California Salad at Aux Vives.
On the drive home I know Gordy is dreaming about when he will eat his next smoked meat sandwich and my thoughts turn to salad!
Can I recreate Aux Vives salad dressing?
So now I am back in my kitchen experimenting and here is what I came up with. I am pretty sure that the salad dressing at Aux Vives does not have avocado or kale, but I am sure that it has green onion and lots of dill. Thank you Auv Vives for inspiring me and for your delicious healthy salad. I will be back soon.
My dressing with avacodo and kale.
My recipe for Avocado Kale Salad Dressing:
- 1 1/2 cups water
- 1/4 cup freshly squeezed lemon juice or apple cider vinegar
- 1/4 cup olive oil
- 1 small ripe avocado
- 1 to 2 green onion
- 1/4 cup fresh dill
- 1/4 cup flat leafed parsley
- 2 large kales leaves
- 1 clove garlic
- 1/2 tsp salt (or more to taste)
- Blend all ingredients until smooth.
- Make-ahead: Refrigerate in airtight container for up to 3 days.