Kitchen Garden Seeds

Creamy Guacamole Salad Dressing
Jo-Anne van den Berg-Ohms * John Scheepers
John Scheepers
Bantam, CT

We love avocados but are embarrassed to confess that we often wait for them to ripen, and then find them over-the-top ripe 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 Chile Pepper
  • Finely mince the Garlic. In a food processor, purée 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.