Recipe video above. This is a dressing that uses avocado to make it creamy, rather than mayonnaise or loads of oil. It doesn't taste very avocado-ey because avocados are dense so it needs to be thinned out to make it pourable as a dressing. Rather, think of the avocado as the better-for-you means to get a creamy dressing fix!Excellent use for avocados that are a bit overripe or with brown spotty bits. Use as dressing for all your favourite salads. Particularly good salads that call for Ranch, Caesar or other mayo-rich dressings.Makes 1 1/4 cups - enough for a side salad for 6 to 8 (depending on how much you use!)
1/2cupripe avocado(smush into cup to measure, or estimate - 1/2 medium avo)
3tbspextra virgin olive oil
3tbspsour cream or yogurt(Greek or plain, unsweetened) - OPTIONAL (Note 1)
1garlic clove, small, minced using garlic crusher (Note 2)
4tbspwater(to thin out, it's very rich!)
EXTRA FLAVOURING OPTIONS:
See Note 3
Place all ingredients into a Nutribullet or small food processor and blitz until smooth. (Inc Extra Flavouring Options)
Use water to thin to just pourable consistency (so it's not super gloopy and thick).
Taste and add the following to taste: salt, pepper, lemon, oil. Use as salad dressing!
Keeps 3 days in the fridge without going brown. See Note 3 for how to keep even longer!
1. Sour cream or yogurt - adds bit of fresh creaminess to this dressing. Still very tasty without. 2. Garlic - best to use a garlic crusher because it makes the minced garlic "juicy" which is perfect for dressings (rather than minced using a knife - garlic pieces are dry - this is perfect for high heat cooking like stir fries).3. Flavouring options:
Mexican / South Western - use lime instead of lemon, add 1/4 cup coriander/cilantro leaves, 1.5 tbsp chopped red onion, 1/4 tsp cumin powder
Fresh herbs - 1/4 cup chopped parsley, dill, coriander/cilantro, chives (any combo you choose)
Coriander/dill - 1.5 tbsp each coriander and cilantro (wonderful flavour combo)
Ranch - add 1/4 tsp EACH dried dill, parsley, chives, onion powder, garlic powder, salt, black pepper, plus 1/2 tsp white sugar
Extra lemony - add the zest of 1 lemon
Greek - add 2 tsp dried oregano and a squeeze of extra lemon (use for Greek Salad!)
Italian - add 1.5 tsp mixed dried Italian herbs (or use a combo of parsley, oregano, red pepper, basil)
Dried herbs - use 1.5 tsp dried herb mix of choice
4. Storage - keeps for 3 days in the fridge, won't go brown. (Only reason I wouldn't keep for longer is the fresh garlic in the dressing - if you exclude or sub with 1/4 tsp dried garlic powder, it should be good for up to 5 days).5. Nutrition per serving.