"Everything" dressing

In an effort to make possible, a dressing or dip that contains a mulitude of vegetables, gracefully and deliciously hidden amongst the fact it will dress a salad, I literally went through the garden and produce I had around and threw this together, and then for the real test, I asked Kiera-15, to taste test it. She gave it a 6/7 out of 10. Her only reccomendation would be to substitute the sundried tomatoes with olives, and when asked if she would eat it on a salad, she said Yes-and her salad of choice would be a simple green salad with cucumber. After you make it, give it a rating! This makes about 8-12oz.
2 slices of onion, cut in half moon
1/2 carrot
1 clove garlic
1/2 inch piece of ginger
a 2 inch wedge of red bell pepper
2-3 sundried tomatoes-(or olives)
1/2 medium zuchinni cut in pieces
1 small or 1/2 medium avocado
1 date
1 tbs nama shoyu-or equvilant(braggs-soy-tamari-miso)
2 tbs tahini
3 tbs apple cider vinegar
1/4 cup olive oil
Salt and pepper to taste (i used 1/4 tsp himalayan salt)
1 tbs dried herb or 3-4 fresh (i used org italialian seasoning)

Put all in blender/food processor and blend to desired consistency. I like to retain a little texture, and the colors show through when you pour it on your salad-pretty. It will be pretty thick, so feel free to thin it down w/a bit of water, but not too much as to dilute the flavor.

This dressing is packed with flavor, nutrients, and fiber. So often we use a dressing made with poor quality oil as the first ingredient, try to find a bottled dressing with all olive oil...the only one i've seen lately is manufactured by braggs. Then there's the corn syrup, hydrogenation, dairy products, and preservatives.
Keep it fresh friends! Rawjen