I bet you’re looking for something to serve with those mango margaritas.
How about a 5-ingredient beer shrimp boil, sinful lemony artichokes au gratin, and this green salad with a super-easy avocado-basil dressing?
{Recipes to come!}
I’m always looking for another use for that last lonely avocado, and that’s how this dressing came to be. I love the flavor of basil with avocado, and so the idea to put them together for this dressing was a no-brainer. It’s so summery and fresh-tasting, but it’s also rich and creamy from the avocado. I almost always serve a simple green salad to balance out a meal, so I’m constantly on the look-out for new dressing ideas.
Because sometimes, I just can’t bare the thought of yet-another vinaigrette.
Avocado-Basil Dressing
- 1 avocado
- Handful fresh basil leaves
- 3/4 cup buttermilk
- 1 tablespoon minced fresh garlic
- Squeeze of fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
- Olive oil
Combine all ingredients in a food processor. Add olive oil in a slow stream until you reach desired consistency. You can also thin the dressing with water, if you’re looking to cut calories.
Makes about 1 cup of dressing.
Avocados do not last long enough around here to get lonely; still, I find myself curiously intrigued by your salad dressing concept and I will endeavor to create it at next opportunity. Speaking of dressing, for exactly how long have you been undressing the thoughts of unwitting vinaigrettes (“bare/bear”)? And another thing, I didn’t leave Miami and come back to the Bronx just to be getting OTHER states’ hurricanes in my backyard, I mean, we don’t go dropping blizzards on your heads, do we? So if you guys would kindly keep your storms to yourselves, OK? Thank you.