I think I’ve mentioned this before, but I’m not a big fan of avocados. I’ve made it in a cheesecake and can make a mean guacamole for my husband and daughter to ravage, but I just can’t get down with those things. OK, I can handle avocado in my sushi, but thats about it. Two out of the four people in this household love these buttery green entities. While my son isn’t as bad as I am, he could easily leave avocado off of his plate when given the chance. That is, until I made this dressing. It’s the avocado dressing that binds us nowadays.
I tend to use very ripe, almost over-ripe, avocados for this since I hate waste. I give it an Asian flare with rice wine vinegar and sometimes half a teaspoon of ground ginger. With the use of a food processor and some sour cream, you get a yummy and easy to make dressing that can be used on salad or as a dip for veggies and chips. It does get thicker by the day, so feel free to use it instead of mayo on a sandwich. Or do like I did: chop up some chicken and carrots, cook some orzo and toss with a few tablespoons of the dressing! Now that was a good impromptu lunch.
Asian Avocado Dressing
2 ripe avocados, cubed
1/3 cup sour cream (regular or light)
1/3 cup rice wine vinegar
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon ground ginger (optional)
Place all the ingredients in a food processor. Blend together until all the cubes are gone and all the ingredients are incorporated. Place in a pretty bowl for dipping, or pour over a large delicious salad!
Tip: The avocado dressing does get thicker over time, so it can also be used as a dip. Try to store in a glass container if possible to avoid attracting “funky” fridge smells.
Like this recipe? I would appreciate a pin on pinterest!