Avocado dressing PDF Print E-mail

Avocado Dressing

1/2 ripe avocado, peeled and pitted
1 1/2 tablespoons freshly-squeezed Mexican lime juice
1 1/2 tablespoons cider vinegar
2 tablespoons chopped fresh cilantro
1 clove garlic, chopped
2/3 cup vegetable oil
1 large egg yolk
Green top of 1 scallion, sliced
2 tablespoons cream
1/2 teaspoon salt

Combine avocado, lime juice, vinegar, cilantro, garlic and oil in a blender and process until smooth. Whisk the yolk in a bowl until broken up, then slowly whisk in the avocado mixture, a tablespoon at a time. Add the scallion and cream, then season with salt. Cover and refrigerate. If it becomes too thick during storage, whisk in a little more cream.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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