Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT

We love avocados but are embarrassed to confess that we often wait for them to ripen, and they find them over-the-top and unusable. This recipe has helped us a lot, because we can make it when the avocado is perfect, then enjoy the dressing for a good week. It is creamy, a little zesty and just delicious. You could also use it as a dip.

Creamy Guacamole Salad Dressing
  • 1 clove garlic, minced
  • 1 ripe avocado, pitted and peeled
  • 3 tablespoons sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1/2 cup grapeseed oil
  • 1/4 cup water
  • 1/8 to 1/4 teaspoon cayenne (as you wish)
  • Sea salt to taste
  • 1 tablespoon finely sliced scallions
  • 1 teaspoon finely chopped cilantro
  • 2 teaspoons finely diced shallot
  • Optional: finely chopped plum tomatoes that have been peeled and seeded (excess moisture removed)
  • Optional: finely diced seeded jalapeno pepper

    Finely mince the garlic. In a food processor, puree the avocado, sour cream and garlic. With the machine running, slowly add the liquids followed by the spices. Transfer to a glass mixing bowl. Sitr in the scallions, cilantro, shallot and optional tomatoes and/or jalapeno pepper. Add salt gradually to taste.

  • Recipe Seeds: Arugula, Arugula, Batavian Lettuce, Butterhead Lettuce, Coriander/Cilantro, Endive - Frisee, Garlic, Hot Chile Peppers, Iceberg Lettuce, Lettuce, Looseleaf Lettuce, Oakleaf Lettuce, Onion Seed, Plum Tomatoes, Romaine Lettuce, Salad Blends, Salad Greens, Shallots, Specialty Lettuce

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