This avocado salad dressing was made to use up some very ripe avocadoes. It has a great tang from the sherry vinegar and is perfect with grains.
Usually winter coincides with the start of our April holidays. And normally we come back to wet, cold weather. But this year winter has failed to make her arrival in the Western Cape. In April I wrote about our water shortage and we are in dire need of two winter’s worth of rain in one season. This unseasonably warm weather has meant that we are still eating salads. Usually by this time of the year I have a soup pot on the go. Winter has however brought with it seasonable vegetables. My salads are reflecting this and one of my greatest pleasures is being able to add avocadoes to every meal. I bought a pack from our local store and they all went from not ripe to over ripe at the same time. I managed to save enough of the flesh to make my avocado salad dressing.
Today’s inspiration ♥ Recipe For Avocado Salad Dressing ♥ can be found on Lavender and Lime Click To Tweet
It is perfect to use on a slaw type salad which I am making with red cabbage and carrots. It is also delicious when mixed in with grains. I have a few regulars in that department. I either use cous cous or quinoa as the base for my salad and I have recently tried farro. All of these grains need to be well coated in dressing in my opinion. Here I have made enough dressing for a few nights worth of salads.
Click on the links for conversions and notes.
Avocado Salad Dressing
- 100 g avocado flesh crushed
- 180 mls buttermilk
- 30 mls sherry vinegar
- 6 g tarragon leaves chopped
- Salt and freshly ground black pepper to season
- Place the avocado, buttermilk and vinegar into a jug and whisk to combine
- Add the tarragon and mix in
- Season to taste
- Store in the fridge and use as needed