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.
Schwartz’s Smoked Meat Sandwich.
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.