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!
- 1 avocado, large, creamy, perfectly ripe
- 1⁄3 cup olive oil, fruity (100 ml)
- 2 tablespoons lemon juice, freshly squeezed (30 ml)
- 4 teaspoons sugar (20 ml)
- 2 tablespoons low-fat yogurt, plain, low-fat (30 ml)
- 2 tablespoons water (30 ml)
- 1 teaspoon lemon zest (from the lemon you're using, 5 ml)
- 1 teaspoon black pepper (5 ml)
- 2 teaspoons flaked sea salt (maybe less for fine salt, 10 ml)
- 5 dashes Tabasco sauce (or any hot sauce to taste, but don't overdo it)
- Scoop out the avo flesh into a medium mixing bowl, and whisk to smooth. (You can do all this in a blender as well).
- Add all the ingredients as given.
- Whisk with a wire whisk, or use a blender.
- Taste for seasoning. Do not overdo the pepper taste, as it will spoil the fresh avo taste.
- Leave for a while -- 30-60 minutes -- at room temperature for flavour to settle. The lemon juice will prevent discolouring.
- Use as a dressing for salads, fish, or as an extra on bruschetta. Whatever. Nice with smoked chicken!
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)))