Springtime in Australia means occasional beach weather (and ice cream and smoothie weather), sunny mornings and soft sand runs.
Do you do this? Do you run in the sand at the back of the beach where it’s perpetually difficult to keep your body in balance, nearly impossible to maintain a running pace and, overall, unpleasant?
This is the soft sand run.
I do it sometimes. And I hate it the whole dang time.
But for the last lap or two I run close to the water where the air is fresher and the sand is firm and actually accommodating to running feet. These last laps feel so much better than the sweaty-faced ones that preceded them, that I nearly forget about the whole painful, gasping trudge through quicksand. (It totally felt like quicksand.)
All winter I’ve given myself a break from this soft sand business because I had an excuse to. It’s cold! And sometimes rainy! Getting barefoot on cold sand? Pshhh. Not happening.
But I can’t ignore the warm air and sun and the sandals and the iced coffee. I’m all in for this springtime steez.
And, hey, at least I’m not in a morning “boot camp.” I’m so not a boot camp girl.
I made a fresh herb, extra-green green goddess dressing in honor of springtime.
Since I’m not a big mayonnaise fan, I used a blend of avocado and Greek yogurt for my dressing base – a little lemon juice and tons of fresh herbs add great zing, flavor and color. I love it as a dip for raw vegetables and pretzels, as a dressing for salads, a spread for sandwiches or on top of grilled chicken or fish.
You can swap or add whatever green herbs you’re looking to get rid of – some chives would be great up in here, for example.
Even if it’s not springtime where you are, get into the spirit! It doesn’t even have to involve soft sand or sweating.
Blitz it all together.
Boom! (You can see my favorite mug in the background. That’s real life.)
Avocado Green Goddess Dressing
– 1/2 cup Greek yogurt
– 1/2 a ripe avocado
– handful of parsley
– handful of basil
– handful of coriander
– 1 tablespoon of roughly chopped green onion
– 1 tablespoon white wine vinegar or fresh lemon juice
– salt & pepper
Combine ingredients in the a food processor or blender and process until herbs are finely chopped and all ingredients are combined into a smooth sauce. Store for 2-3 days in the fridge in an airtight container.
Green goddess dressing in action: lunch of kale, asparagus and sweet potato