Monday, April 15, 2013

Avocado Salad Dressing

Recorded April 15, 2013. Prepared many times.
2 T fresh or bottled lime juice, divided
3 T extra virgin olive oil
1 t coarse salt
1/2 t freshly ground pepper
1 ripe avocado, sliced into 1/2 inch pieces
In a small bowl, mix 1 T of juice, and the seasonings, and drizzle in the oil slowly while vigorously whisking to form an emulsion.  When combined, fold in the avocado pieces. Mash half of the avocado with a fork and mix gently to form the sauce. Adjust the seasoning and use at once.

To Prepare the Avocado. Cut a ripe avocado (a ripe fruit will feel soft at the stem end) in half through the stem and blossom ends, and twist to separate. Remove the pit by striking it with a sharp knife and twisting it free. Sprinkle lime juice lightly on the cut surfaces, letting the excess fall into the emulsion. Free the flesh from the skin by gradually working your thumb (or the back of a spoon) between the flesh and the skin around the margin until the flesh is free. Sprinkle juice on the back side, slice into small pieces and gently stir into the lime emulsion. Remove the skin and prepare the flesh as before.

Tomatoes, romaine, radish, ripe olives, and cucumber in avocado dressing
Suggestions. Dresses a tomato and lettuce salad nicely. Add sliced radishes, sweet peppers, ripe olives, feta cheese or artichoke hearts for variety of flavors and textures. The dressing can be used on sandwiches, tortas, and wraps.

1 comment:

  1. Sounds great, would have been good last night. I was looking for a dressing to serve over a salad along side shredded beef and black bean enchiladas. Ended up with just honey/lime/oil/cumin. This would have been better.

    ReplyDelete

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