Wednesday, June 26, 2013
Avocado Salad Dressing
Now that we've learned how to know when to cut open our avocados, let's talk recipes. I made this last night for a lettuce-based salad. It was delicious. It would also be delicious as a mayo sub for chicken salad. It would also be a fabulous veggie/cracker/whatever dip. It'd be so amazing with hamburgers I might have to make some this week just to have them together. And while it could be spread on your hamburgers, it could also be used as a dip for your fries. Or chips. Or to give your potato salad a little pizzazz. It's just that kind of a thing--a be-whatever-you-need kind of a condiment.
You can use Greek yogurt or sour cream to make it. I'd planned to use Greek yogurt, but them my kids ate it all for lunch, so I used sour cream. To make it more dressing-y, a yogurt would be perfect. To make it more dippy, use sour cream. Although I cannot emphasize enough that you could use either for anything and it will be great.
makes about 1 cup
Prep time: 5 minutes
avocado: 1.00, yogurt: .50, olive oil: .40, other stuff: .10 (this will be considerably cheaper with sale avocados which is what I used--mine were .60 and bulk yogurt--mine only cost about .25 for 1/2 C)
1 avocado, mashed
2 tsp lemon juice
1/2 C Greek yogurt, regular yogurt, or sour cream
1/4 C olive oil (another oil would work as well, but I really like it with olive)
1-2 garlic cloves
3/4 tsp salt
dash of cayenne or hot sauce (optional)
Mash the avocado. Add lemon juice and combine. This should keep it's color nice longer as well as add a nice punchy flavor.
Add other ingredients and mix until it's combined.