This dressing is rich, creamy and tart with just a hint of heat. It’s delicious served in a salad of crunchy iceberg and romaine lettuce, black beans, chopped tomatoes and cilantro. I found this recipe on the Noble Pig blog. Kathy also adds crushed corn chips and shredded cheddar cheese to her salad. It’s a great salad to take to a party. Everyone will love it.
I also discovered this to be the perfect spread for a grilled fish sandwich. It goes especially well with any blackened fish (such as ahi). Spread the dressing generously on your toasted bun and top with grilled blackened ahi and crunchy lettuce or simply serve with a side of corn chips.
Creamy Avocado Dressing
Adapted from Noble Pig Blog
Makes about 1 1/2 cups
Ingredients
1 large avocado
1/4 cup light mayonnaise
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon (or more) of your favorite hot sauce
1 small garlic clove, minced
1/4 teaspoon kosher salt
Preparation
Place all ingredients in a food processor and process until smooth.
The dressing will keep well for up to three days.