Creamy Avocado Dressing
Creamy Avocado Dressing Erin McDowell

You did your share of holiday indulging (no, no one was counting those pigs in a blanket, per se), and now it's time to take a stab at the oh-so-virtuous New Year’s path of smaller plates and healthier meals. Make things a little easier with this incredible salad dressing. It's creamy and seemingly indulgent, but its thick texture and rich taste come from healthy avocados. Toss it with lettuce, cucumbers and halved cherry tomatoes for a simple salad, and you’ll forget how hard it is to be good.

Makes 1 1/2 cups
Start to Finish: 20 minutes

Ingredients

2 ripe avocados, halved and pitted

1 garlic clove

Juice of 1 lemon

⅓ cup rice-wine vinegar

¼ cup extra-virgin olive oil

Salt and pepper

Directions

1. Scoop the avocado flesh into the bowl of a food processor. Add the garlic clove and lemon juice and process until coarse.

2. Add the vinegar and process until the mixture begins to look smooth. Gradually add the olive oil and mix until totally smooth. The texture can be thinned by adding a few tablespoons of water, if desired.

3. Season the dressing to taste with salt and pepper, and transfer it to a storage container. The dressing will keep for up to three days in a sealed container in the refrigerator.

Finishing Touches

It's the details that count! Try these tips

  • This dressing isn’t just good for green salads. Try it tossed with cooked quinoa or bulgur for an easy grain salad.

  • No food processor? You can make this dressing much like you’d make guacamole, by enlisting the help of your trusty potato masher. Be sure to mince the garlic first, and add both the vinegar and oil gradually until the texture is smooth.

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