Think, Read, Cook

Because no single way of eating works for everybody.

St. Patrick’s Hangover: The Eatin’ o’ the Green


If you celebrated St. Patrick’s Day a little too enthusiastically yesterday, you might have awakened this morning with a dry mouth, a pounding headache, and a general sense of having been arbitrarily run over by a parade. A St. Patrick’s Day parade, in which everyone and everything was draped in green. You may even feel a little green yourself.

You need nutrients!

You maybe don’t feel like preparing anything homemade just now. But if you do – or the next time you feel like it – give this salad dressing recipe a shot. It’s quick, it’s easy, it’s tasty, it’s flexible, and it’s so filled with nutrients that it’s disgusting. It’s dairy-free, gluten-free, grain-free, darned near carb free, and it’s got no sodium benzoate or other freakish things to mess you up.

And it’s green!


Green Hangover Dressing


1 avocado (properly ripe, not like the one in the picture)

2 or 3 Tablespoons extra virgin olive oil

1 good big handful fresh dill, finely chopped

4 baby dill pickles, finely chopped

1/3 cup mayonnaise

1/4 to 1/3 cup dill pickle juice

1/2 teaspoon garlic, finely chopped (from a jar is fine)

1 teaspoon shallot vinegar (optional)

a little grated onion (optional)

salt to taste


Cut avocado in two and remove pit; discard. Spoon avocado flesh into a bowl and mash thoroughly with fork. Add other ingredients, one at a time, tasting as you go, until desired flavour and texture is reached.

You can vary the recipe if desired, with different kinds of herbs, pickles, and vinegars.

When thoroughly blended, cover and refrigerate two hours to allow the flavours to blend.

Serve with salad, or as a dip.


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This entry was posted on March 18, 2013 by and tagged , , , , , , , , , .

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