Recipe: Creamy, Tangy Avocado Dressing

My local market had an impossible-to-resist pile of ripe avocados for an impossible-to-resist price so I came home with a big bagful. And while I'm a happy member of the avocado toast for breakfast club, I also needed to find other ways to use up my bounty. Here's a very simple and delicious avocado-based salad dressing that also makes a nice summer dip for crudites.

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Avocado Dressing and Dip

makes about 2 cups

1 perfectly ripe avocado
1 cup plain yogurt
1/4 cup finely chopped red onion
2 to 3 tablespoons lemon or lime juice
2 tablespoons olive oil
1 small garlic clove, chopped
1 teaspoon dried dill or about 1 tablespoon fresh
1/2 teaspoon salt
dash of cayenne pepper

Place everything in a blender or food processor bowl and blend until creamy and smooth. You can also use a stick blender. Check for seasonings and add more lemon juice, salt or cayenne as needed. Will keep up to 3 or 4 days in the refrigerator.

For the salad pictured above, inspired by dinner last night at San Francisco's Foreign Cinema: Toss lettuce (I used Little Gems), roasted and diced beets, finely sliced radish and croutons with avocado dressing. Serve immediately.

Related: This Rivals Ranch: Two-Minute Creamy Salad Dressing

(Images: Dana Velden)

Per serving, based on 16 servings. (% daily value)
Calories
26
Fat
2.2 g (3.4%)
Saturated
0.6 g (2.8%)
Carbs
1.2 g (0.4%)
Fiber
0.1 g (0.2%)
Sugars
0.9 g
Protein
0.6 g (1.2%)
Cholesterol
2 mg (0.7%)
Sodium
80 mg (3.3%)