I’m serving salads left and right because it is hot outside and they are so easy to put together. I’ve been playing with this dressing for several weeks. It is very flexible and tastes lovely with an assortment of salad ingredients. I’ve made salads topped with this and roasted spicy chickpeas (thought I’m not quite finished perfecting those for you yet), red onions, and all manner of other things. My favorite combination so far is mixed spring greens, green onions, tomatoes, even more avocado cut up in chunks, and a really inappropriate amount of bacon. Next up, top that salad with grilled chicken or beef. I think that would be the perfect “dinner salad.”
This recipe is geared for one medium avocado, and so it makes enough dressing for a rather large salad. I love that it has a whole avocado in it. I’ve toyed around with avocados in dressing before by the way. I’ve shared an avocado ranch dressing on a Spring Green Salad, and a salad heavy on avocados with a honey Dijon vinaigrette. But this one is rather distinct from those. It whips up quickly in a blender and tends to stay well emulsified, which is nice. It is creamy like a mayonnaise based dressing. I suppose the avocado behaves a bit like eggs in combining with the olive oil and does make a mayonnaise of sorts. Anyway, I like it and I hope you do to. Three cheers for cold summer dinners!
This versatile salad dressing contains a whole avocado and a hint of fresh garlic. It is a natural for a green salad with bacon sprinkled on top.
1 avocado, halved, seeded, and scooped out of the hull
½ cup olive oil
⅓ cup white wine vinegar
1 teaspoon whole grain mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 clove garlic, peeled
1. Place all of the ingredients in a blender pitcher. Blend until creamy and emulsified, adding a bit more olive oil as needed if the blender is having any trouble processing the dressing. Taste the dressing and adjust with salt and pepper, as needed.
2. Serve on spring greens with toppings such as red onions, spicy roasted chickpeas, bacon, avocado chunks, tomatoes, and/or grilled chicken.
[This version of the salad was great. Roasted chickpeas are a spicy and crunchy treat with some actual nutritional value. But my favorite version was one with green onions, tomatoes and way too much chopped bacon.]