Pistachio Almond Dressing

Salads are a quick, healthy Summer staple.  Raw, living foods are full of natural enzymes, nutritionally dense and easy to digest.  Eating in season produce (local and organic when possible) is the best for our bodies and planet and often the best tasting.  Salads are a great summer meal choice, but I often hear people complain that they are not filling.  On the flip side, restaurant salads tend to be high in saturated fats and calories, and are often loaded with dressings that contain no nutritional value.
I made this nutritionally dense dressing to add flavor and heart-healthy, filling fat.  Put it on top of your favorite vegetables or use it as a dip or salsa, and you won't go hungry!
Ingredients:
- two ripe avocados
- juice of one lemon
- garlic, to taste (1-2 tbsp. minced)
- sea salt, to taste
- cayenne pepper, to taste
- 1 cup raw, shelled pistachio nuts
- 1-2 tbsp. vinegar of your choice (I like champagne)
- water, add for desired thickness
Directions:

Blend all ingredients in a blender or food processor.  I add more water when I use it for salad dressing, just add enough seasoning and it does not affect the flavor.