Monday, August 13, 2012

Avocado-Chive Salad Dressing

I love avocados, but leftovers can be a problem since they turn brown so quickly. This dressing is a great way to use up half of an avocado that’s left over from some other recipe. Even better, the dressing doesn't turn brown, so you don't need to use it up all at once.

If you leave the milk out, the dressing is very thick and can be used as a dip for raw vegetables. Besides serving it as a salad dressing, it makes a great sauce for asparagus for other cooked vegetables.

The garlic oil is optional. The two teaspoons don't made the dressing very garlicky, but it adds another dimension of flavor. If you don't have fresh chives, you could use the green parts from scallions – other raw onion would be a little too harsh.

When you store this, it will thicken up a bit as it chills in the refrigerator. Stir before serving to loosen it up, If you like it even thinner, you can add some extra milk right before serving.

Avocado-Chive Dressing.

1/2 avocado
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons lime juice
2 tablespoons fresh chives, roughly chopped
Pinch of salt
Several grinds white pepper
2 teaspoons garlic-flavored olive oil
1/4 cup milk (or as needed)

Remove the pit from the avocado and scoop the flesh into your blender or food processor. Add the mayonnaise, sour cream, lime juice, chives, salt, pepper, and garlic oil, if you're using it. Blend until smooth

Add milk to thin out, as desired. Taste for seasoning and add more salt, if desired.

Serve on salad. Refrigerate any leftovers.
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