This dressing is a mish mash of a few recipes and then throwing in some ingredients I thought would taste good. Its like a citrus’y vinaigrette, but creamy at the same time. Almost like guacamole in dressing form, but not quite.
Okay that wasn’t very clear, but trust me, it still tastes good!
By the way, I prefer a thick dressing so it really coats the leaves and salad ingredients. You can make a thinner version by drizzling in water until its the consistency you desire.
I used it on a salad made of romaine lettuce (my favourite as its a stiff crunchy leaf) and once mixed with the dressing was topped with avacado pieces (tossed in some lemon juice and salt) and some small cubed leftover lamb chops, all sprinkled with fresh grated asagio cheese. The lamb tasted amazing with the dressing and a bite of avacado and my bowl was quickly, and sadly, emptied.
Avocado Dressing
Ingredients
- 1/2 avacado rough chopped
- 2 garlic cloves roughly minced
- 2 baby lemons and 1 lime around 1/4 c juice total
- 1/2 tsp pepper
- 2 tablespoons herb infused oil
- 2 tsp dijon mustard
- 1 tsp salt or to taste
- 2 tbsp red wine vinegar
- 1/2 tsp sicilian oregano
- Small bunch of fresh basil
- Cold water
Instructions
- Combine all ingredients in a food processor, thinning with water to desired consistency.