Prep 5 mins
Cook 0 mins
Tired of the usual vinaigrette or creamy white stuff? This does wonders for a green salad and also goes well with seafood. It's from "The Spice Cookbook" but my version ups the garlic a bit.
- 1 avocado
- 1⁄4 cup mayonnaise
- 1 tablespoon lemon juice
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon garlic powder
- 1 dash cayenne
- Mash avocado with lemon juice until it is smooth.
- Add remaining ingredients and mix well.
I dislike mayonnaise but often use sour cream as a substitute to make recipes that call for it, so I thought I would try it with this. It was great on my tomato salad. I will use it on Taco Salads with the sour cream substitute. Yum. My family liked it even though none of them care for avocados.
Excellent! A house standard now. I halved the mayo and subbed an equal amount of sour cream, added 1/2 tsp Dijon mustard, chopped fresh cilantro and substituted roasted garlic for the powder and used the whole thing as a base. Just add 2 tbsp to a very basic wine vinegar, olive oil vinaigrette. the base does make an excellent dip for raw veggies. baked pita wedges or seafood dippers. Much better with squid than tzatziki since I hate cucumbers.
This was good. Had a little too much chili powder for me. I also had to add a little water to thin it enough for salad. The only thing different for me was I accidentally used lime juice instead of lemon. Will make a again.