Greens are part of a frugivore diet. Most of us enjoy them more in the form of a salad with added fruits, sprouts, and a dressing. Making a dressing without oils and vinagre seems impossible at first, but experience shows that there are plenty of varieties!
Note: Avocado can be used instead of oil in many dressings. Avocado replaces isolated oils and adds creaminess and a rich flavor to the dressings. However, this particular dressing is tasty enough without it!
Although the recipe is not tropical (read about the role of tropical fruits here) and contains nightshades (tomatoes), it offers a welcome variety into a frugivore diet for those that are not sensitive to nightshades!
Ingredients:
- 2 ripe tomatoes
- 4 dried tomatoes, soaked in water until soft, then drained
- 5 pitted dates
- 1/4 stalk of celery, chopped (can replace salt)
- A pinch of sea salt if desired
Instructions:
- In a blender or food processor, add the tomatoes, dried tomatoes, dates, and celery (and/or sea salt),
- Blend the ingredients until they form a smooth puree/liquid.
- Add water to adjust the texture and sweetness.
- Transfer the dressing to a jar or container with a tight-fitting lid.
- Shake the dressing well before using it on your salads.
Also, check out our fruity salad dressing here.
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