I cut the recipe in half , to make 1 cup for my sandwich, This is really (?@$o so ) GOOD !!! Thank You for the Post I will ad this to keeper box. as is
Such a great combination of flavors -- love the Tabasco and tequila kick! I used cane sugar. This reminds me of an avocado salad dressing I remember as a child, from my favorite Greek restaurant (long-gone Tasso's Garden Restaurant in Willow Glen, CA). Made for Pick A Chef Spring 2013.
Yummy AND healthy??! Don't mind me while I take off my shoes and pop open the tupperware of avocado dip I made last night. Pass those chips. I'm not moving until I hear more!
For as much as we love avocado, we were just a little disappointed in the flavor of this. It has a rich creamy texture and a long list of prized ingredients, and previous reviewers obviously enjoyed it, so maybe it's just us. If we do it again, we'll use the lightest kind of olive oil or even a generic vegetable oil, since that flavor came on a little strong. Made for PRMR.
Wonderful dressing and so easy to make. I made half a batch using cane sugar rather than Splenda. Didn't have any salsa on hand, so subbed with three large cherry tomatoes, a quarter of a red onion, pinch of chilli powder and some extra garlic and coriander (cilantro). Made with Best Ever Homemade Mayonnaise. I can imagine using this on much more than salad -- such as baked potatoes and corn on the cob! Thanks for posting.
I cut the recipe down to 1/2 cup (1/2 an avocado) both hubby and I enjoyed the flavors...I served it over a taco salad...while hubby used it on his tacos...I did think that the mayo was dominate so I think next time I will reduce the amount...personal preference...thanks for posting the recipe...=)