Creamy Avocado Dressing
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The avocados at the store this week were pretty sad. They were all rock hard, and I didn’t want to wait for them to ripen. But then I noticed that the bags of avocados were in better shape, so I picked one up. The first thing I did with them was to make this dressing. It’s nice and creamy, tangy from the lime juice, and just a little spicy from the jalapeño. I made a simple salad of romaine hearts, chopped tomato and cucumber, and some raw pepitas on top, and it was delicious! This would be good over meat, too. Or on just about anything. It’s cool and refreshing and perfect for summer.
Creamy Avocado Dressing
Tasty Yummies
Makes about 18 ounces of dressing
1 large (or 2 small) ripe avocado
1/4 cup olive oil or grapeseed oil
1 handful fresh cilantro
1 jalapeño, stem and seeds removed
2-3 cloves garlic
juice from 1 lime
1 tbs honey (maple or agave would work too to make it vegan)
2 tablespoons apple cider vinegar*
1/4 cup water (you may want more if you want it thinner)
Add all of the ingredients to a blender or food processor and blend until creamy. You can add more water for a thinner consistency, if you would like. I like to let it sit a bit in the fridge before eating, the flavors really come together.
Store in an air tight container or jar in the fridge. Keeps for about 5 days.
*Optional: use raw
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
One Comment
Joanne
We had the opposite problem this week! way too soft and brown avocadoes…like so brown they had to go in the garbage. So sad because i would have loved to try this dressing!