Fresh Avocado Dressing for Modern Tastes

Total Time
10mins
Prep 10 mins
Cook 0 mins

Modern food fashion leans toward fresh, clean tastes which do not obscure the main ingredients. With this in mind I created this dressing. I especially did not want to add mayonnaise. An avo dressing can never be thin, but this one is "thinner" than most. It has a very clean and pure avo taste. It's excellent with salads, marvellous with fresh fried fish fillets, as well as with many other simple foods such as potato or fish cakes. Do NOT use those watery avo's: go for a large, perfectly-ripe creamy avo. We have plenty to choose from at the moment, so remember this recipe when your avo season rolls round!

Ingredients Nutrition

Directions

  1. Scoop out the avo flesh into a medium mixing bowl, and whisk to smooth. (You can do all this in a blender as well).
  2. Add all the ingredients as given.
  3. Whisk with a wire whisk, or use a blender.
  4. Taste for seasoning. Do not overdo the pepper taste, as it will spoil the fresh avo taste.
  5. Leave for a while -- 30-60 minutes -- at room temperature for flavour to settle. The lemon juice will prevent discolouring.
  6. Use as a dressing for salads, fish, or as an extra on bruschetta. Whatever. Nice with smoked chicken!
Most Helpful

5 5

I quartered the recipe and really enjoyed this dressing! I didn't have yogurt so used sour cream. A nice light dressing that I put in coleslaw. Thanks Zurie! (((HUGS)))