I am not going to lie, one of my absolute favorite things about living in Southern California are the inexpensive avocados. I always have a few on the counter just waiting to get added to a salad, made into guacamole or just spread fresh onto toast or crackers.
When we lived in New York, it was always the painful part of my grocery shopping trip. Seeing the price tag on the avocados and deciding how much they were worth to me. Did I HAVE to have them? Usually I did, but some weeks I just couldn’t stomach the cost. Plus let’s be honest, they weren’t all that fresh, not compared to the ones out here.
Now, I am sure you have
heard read me mention that we have an avocado tree here in the yard at our new house. When those are ready and I can start picking them, I think I might just die! Literally. I mean, fresh avocados, for FREE from my own yard!! Ahhhh! They are growing pretty quickly now, I go out and look at them every single day.
This dressing is super simple to make and it is a great use for the ripe avocados that need to get eaten up. You could use this dressing over a salad, in slaw, over steamed or roasted vegetables, as a sauce for pasta or grains, as a dip for crackers, and so on. It would even be great as a sauce on tacos or a spread on sandwiches. I decided to grill up some sweet corn from our CSA and make a quick Mexican-inspired salad from some of the beautiful mixed greens from our garden and a few other ingredients I had on hand from the farmers market this week. This dressing was the perfect compliment.
Playing with the new Instagram video feature. Fun stuff.
This dressing is naturally gluten-free and dairy-free and can easily be made vegan by leaving out the honey and choosing a different sweetener. It has a little kick from the jalapeño and a nice tartness from the lime and apple cider vinegar. You could play around with different herbs if you wanted to get a different flavor profile, basil or parsley would both be very nice. You could certainly leave out the oil if you’d like, I just find the consistency to be a bit nicer with the added oil.
Add all of the ingredients to a blender or food processor and blend until creamy. You can add more water for a thinner consistency, if you would like. I like to let it sit a bit in the fridge before eating, the flavors really come together. Store in an air tight container or jar in the fridge. Keeps for about 5 days.
Makes about 18 ounces of dressing
Add all of the ingredients to a blender or food processor and blend until creamy. You can add more water for a thinner consistency, if you would like. I like to let it sit a bit in the fridge before eating, the flavors really come together.
Store in an air tight container or jar in the fridge. Keeps for about 5 days.