Creamy Red Pepper and Garlic Salad Dressing

Now that I'm eating huge salads every day with lots of roots and wilted kale, I'm playing around with creamier dressings to compliment the heavier salads. I had lots of leftover zucchini from the BBQ chips I made, so I tossed it in the blender and came up with this very light dressing. Leave out the avocado, and you've got a fat-free dressing.

Creamy Red Pepper Dressing

Ingredients:
1 1/2 cups packed zucchini, coarsely chopped
1/2 red bell pepper, chopped
1/4 cup golden beets, chopped
1/2 avocado (optional)
2 to 3 cloves garlic, minced
1 medjool date
1 small tomato, roughly chopped
2 Tablespoons  fresh basil chopped
2 Tablespoons sesame seeds
1 Tablespoon lime juice
1/4 teaspoon sea salt
1 dash black pepper freshly ground
1 dash  cayenne pepper

Directions:
Blend ingredients together and drizzle over salad.

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