I’m addicted to dill pickles. I nearly cried when I first thought I would be losing them in my life once I started on the low sodium journey. Then I hacked the salt in a family recipe and started making salt free dill pickles at home. Ta-dah! I could add pickles back into the mix. As a dill pickle lover, my mind was pretty much blown when I came across the recipe that inspired today’s recipe for low sodium creamy dill pickle vinaigrette dressing!
OK, I’m excited. Let’s step back a second and give some back story as to how I came across this recipe. I am proud to say that I have been accepted as a blogger that is part of the Recipe Redux. The Recipe Redux is a site created by Nutritionists and Dieticians who believe (like I do) that food can be good for you and delicious. They hack recipes (just like I do) to make sure they are healthy and taste great! I am honored to be part of such a great group. You can check out these great healthy food blogs and see what I mean. Just remember to check the nutrition info for sodium counts. Sadly “healthy” does not automatically mean “low sodium” as much as we wish it did.
Each month I will be part of a special recipe theme to post a recipe that fits the challenge. My first post for them, was also the first time I ever submitted a recipe in an attempt to win a contest. it is the recipe for my Walnut Avocado Chicken Pesto Pasta. This month, the project was to get to know a fellow “Reduxer.” As I was scanning through my fellow bloggers, the name of a site tempted me to check it out. It was Sinful Nutrition, by a Registered Dietician named Emily. Her tagline is that “every veggie has a dark side.” I immediately knew she would be a kindred spirit.
She is a self described “peanut butter lover” and she had a recipe that stopped me in my tracks. it was her recipe for Creamy Dill Pickle Dressing. I was like, “Shut the Front Door! This is brilliant!” I was also a bit dumbfounded as to why I hadn’t ever thought of dill pickle dressing before. I mean, come on, covering deliciously fresh veggies in that creamy, dilly, sourness was just too perfect. I knew I found the recipe I wanted to hack the salt from for all of you to enjoy.
It’s a simple and quick recipe, and best of all can be something you have all summer long! You can go two routes to make this low sodium. The first is to use my recipe to make low sodium pickles, so you have some low sodium pickles on hand and then can make the dressing with the brine. If you can’t wait, you can pick up the lowest sodium pickles you can find out there. My personal favorites are the McClure’s Garlic Dill Pickles with only 70 mg of sodium per spear. Healthy Heart Market also has great No Salt Spicy Hot Dill Pickles you can order as a 3-pak.
Ok, all this talk about dill pickles already has my mouth watering! You will also need an avocado for this recipe. First of all, it will give it an even more pronounced lovely green color, but the creamy taste and texture it adds to this recipe is simply outstanding! Now, enough teasing! On to the recipe! Let me know what you think in the comments!
Low Sodium Creamy Dill Pickle Dressing
- 1 Avocado - Pitted and skins removed
- 1 1/2 Cups Low Sodium Pickle Juice - make my low sodium pickle recipe here
- 1/2 Cup Olive Oil
In a blender or food processor, blend together the pickle juice and avocado until fully blended
WIth the food processor or bender on low, slowly add the oil to emulsify the dressing until all the oil has been added.
Keep chilled until served.
Should keep up to two weeks in the fridge in a sealed container.
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The recipes below are the other awesome recipes from this month’s project. Please check the nutrition for sodium counts. They are all healthy, but I can’t guarantee they qualify as low sodium as well!