Total Time
25mins
Prep 25 mins
Cook 0 mins

This is a great dressing to serve over a mixed green salad- perfect with Mexican food or BBQ! Originally from a September 1983 issue of Bon Apetit magazine in the R.S.V.P. Letters to the Editor section. The recipe was requested from The Warehouse restaurant in Marina del Rey, California.Sometimes I will add some chopped cilantro and finely diced jalapeno pepper to the dressing, especially if I'm serving this with Mexican food such as enchiladas.

Ingredients Nutrition

Directions

  1. Combine all ingredients except avocado in medium bowl and blend well.
  2. Gently stir in avocado.
  3. Cover and chill well before serving.

Reviews

(1)
Most Helpful

This was a good, creamy salad dressing with a mild flavor. It was a little thicker than I would have liked; next time I'd probably add some buttermilk to thin it a bit. Also, I prefer a more tart dressing, so I'll probably add a LOT more lemon juice (just a personal preference, though). Thanks for posting!

Aunt Cookie June 10, 2007

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