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Avocado Dressing

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Serves 4
Category
Salad Dressings
Course
Side Dishes
Preparation Method
No Cook
Sources
Vegetable Cookbook

Love avocados? Try this lovely pale green avocado dressing! Serve over salad leaves, a rice bowl, leftover chicken—you name it! Call it our magic green sauce.

You can also dress it up. For example, add a spoonful next to a portion of chilled crabmeat salad. Beautiful!

Note that the consistency is thicker than your typical dressing but it’s still liquid enough to use as a salad dressing, too.

Ingredients
1 large avocado
2 garlic cloves, sliced
3 green onions, white portion only, sliced
3 tablespoons vegetable oil
3 tablespoons lemon juice
3/4 teaspoon ground cumin
3/4 teaspoon salt
Freshly ground black pepper, to taste
1/2 green chili, minced
1 cup water
Instructions

Combine the avocado, garlic, and onions in the container of a blender or processor, then whirl until smooth. Add the oil, lemon juice, cumin, salt, and pepper, and water and whirl briefly. Stir in the green chili. Refrigerate and pour over 4 individual salads.

About The Author

The Old Farmer's ÃÛÌÒÁµÈË Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's ÃÛÌÒÁµÈË Editors
 

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Comments

Katherine Jacque (not verified)

6 years 3 months ago

I make a smooth avocado guacamole and freeze it in portions. I think this dressing would freeze well, too.

CJ. De Rosa (not verified)

6 years 3 months ago

If stored in a vacuum sealed bag, could this dressing be frozen?

Hi, CJ. Avocados do not tend to freeze well, so we don’t recommend it.

Shaun McDonnell (not verified)

6 years 3 months ago

Could you comment on how long you can keep the Avocado Dressing (and) best storage method

Store the dressing in an airtight container in the fridge for 5 to 7 days.

Stephen Brown (not verified)

6 years 3 months ago

The recipe for avocado dressing calls for "half of a green chili" - what kind of chili do the recipe authors have in mind?

I do not normally purchase green chilis. Is there a substitute?