Kat's Chili Avocado Cilantro Dressing
1/4 cup fresh lime
OR lemon ice
1 sm avocado, peeled and seeded
1 x clove garlic, coarsely chopped
1 x jalapeno chile, seeded and diced, optional
3 x scallions, including an inch of greens, roughly chopped
1/4 cup cilantro, chopped
1/2 cup oil, (plus 2 tab.)
olive, avocado, or sunflower seed oil
salt
Method :
Put the lime juice, avocado, garlic, chile, scallions, and cilantro in a blender
and puree. Gradually pour in the oil with the machine running. Season with salt
to taste.
Variation with Tomatillos: The tartness of tomatillos slices through the
richness of the avocado. Remove the husks from 4 large tomatillos, simmer them
in water until they turn olive green, then puree. Chill, then stir into the
dressing. Add 1/4 cup sour cream or yogurt if desired.
USE this thick green dressing with crisp romaine and iceberg lettuce or as a dip
for crudites. It will hold well, refrigerated, for several hours. Set plastic
wrap directly on the surface to keep it from browning.
Makes about 1 1/2 cups.