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.
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.