creamy goddess slaw

One day I began playing around, attempting to recreate some salad dressing I’d loved way back in the days of trolling the “healthy” aisle in the supermarket. It was this lemony bottled dressing I’d seen a chef add dijon mustard to as he prepared the salad for a Hamptons dinner party.

Shi-shi fo’ sho.

And delish.

Add to that the fact that I happened to find myself in an enviable position this week … the lucky recipient of no less than *three* avocado deliveries. (Thank you, kind friends! Thank you for knowing I luv luv luv ’em!)

So what’s a girl to do? Abracadabra, Goddess Slaw was born.

. . . . . . . . . . . .

Creamy Goddess Slaw Recipe

The Slaw:

• 1 cup shredded kale, cabbage, chicory, broccoli and brussels sprouts

The Dressing:

• 3 tsp lemon juice
• 1 tsp dijon mustard
• 4 tsp extra virgin olive oil
• 1/8 tsp salt
• 1/8 tsp pepper
• 1 avocado

The Garnish:

• Pepitas (roasted pumpkin seeds)
• Dried cranberries

Veggies can be easily shredded using a box grater or food processor. (Watch your hands!) Next, whip lemon juice, mustard, olive oil, salt and pepper with a wire whisk til well mixed. Add avocado then puree (or mash with a fork or a mortar and pestle) until smooth. Toss dressing with shredded ingredients. Top with pepitas and cranberries. Enjoy!