Keto Avocado & Basil Green Goddess Dressing#SundayFunday

4

You will love this finger licking creamy keto, vegan, whole30, gluten free dressing. It's such a pleasing and beautifully green, full of and herby flavors and nutrition.

You can use this creamy, he4rby dressing on top of a fresh salad or as a dipping sauce for fries., snacks, drizzle it on top of eggs, or use it inside wraps and even bake chicken.

Ingredients
1 Large Ripe Avocado
6 -7 Tablespoon Water
1 Tablespoon Lemon juice
2 Cloves Garlic
2 Tablespoons Fresh Parsley
2 Tablespoons Fresh Chives
3 Tablespoons Fresh Basil
¼ Cup Extra Virgin Olive Oil
Salt & Black pepper to taste

Method

4

Add all the ingredients except oil to your blender. Pulse until everything is broken down slightly.
Turn the blender on low-medium, and slowly drizzle the oil in as it blends until incorporated. Season to taste. 

Tran4sfer to an airtight container and pour extra virgin olive oil on top about an inch above it ( this helps the dressing not to turn black or mild dew).

My Notes
Store in the refrigerator it stay's good for 4-5 days.

Nutritional information & Macros
Servings: 4
Amount Per Serving
Calories 191
Fat 19.6g
Protein 1.2g
Total Carbs 4.7g
Net Carbs 1.7g

Labels: Whole30, Dressing, American, Keto, Avocado, Basil ,Low Carb, Gluten free, Olive Oil, Creamy, Vegan, Sunday Funday

Sunday Funday: Fresh Basil  

• Sicilian Caponata from Pandemonium Noshery
• Creamy Turkey Pesto Risotto from Amy's Kitchen Adventures
• Honeydew Caprese Salad from Mayuri's Jikoni
• Keto Avocado & Basil Green Goddess Dressing from Sneha’s Recipe
• Pad Kee Mao (Thai Drunken Noodles) from Palatable Pastime
• Pesto Bread from Karen’s Kitchen Stories   

Homemade Pasteurized Egg Mayonnaise - Keto#SuperClubSaturday

This recipe is not mine, so I am only giving the ingredients, watch the video for better understanding and details. Loved this method and idea. Since the egg yolk is pasteurized, it will last for one month in the refrigerator. Do try this recipe, it's a little tricky but worth the effort and after the success of making it, the joy is totally unexplainable! 

Recipe source watch this video to understand the method better. 

Ingredients
3 Tablespoons Water
2 Large Egg Yolks
1 Tablespoon Lemon juice
1 Cup Extra Light Olive Oil
1/2 Teaspoon Salt
1/2 Teaspoon Dijon mustard
1/4 Teaspoon Sweetener - I did no add

Method

The first time I made it, my mayo curdled, since I kept it in the microwave for 40 seconds. I refrigerated it, thinking that it will thicken. But the next day, I found oil floating on top. My mayo had curdled (sorry forgot to take pics). I salvaged it by taking an large egg yolk. Added a tablespoon of water and a teaspoon of lemon juice. Microwaved it for 5 seconds each time for just 17 seconds. Strained the egg mixture, added it to a clean mason jar, pulsed it twice with an immersion blender. Then pulsed the curdled mayo added it in two batches back to egg yolk and ta.. da my super thick pasteurized mayo is ready. Check your microwave heat and would suggest to keep it less time than specified in the video.  

I  did not add sweetener but my mayo is still super delicious.

This is a super thick mayonnaise! 
Labels: Preservative free, Mayonnaise, Egg, Pasteurized, Keto, Homemade, Healthy, Super Club Saturday, Dips, Spreads

Welcome to Supper Club Saturday - March 2022 

• Homemade Pasteurized Egg Mayonnaise - Keto / from Sneha’s Recipe
• Spezzatino d'agnello from A Day in the Life on the Farm
• Cold Soba Noodles from Palatable Pastime