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Salad Dressing of the Week: Avocado, Lime and Cilantro

avocado lime cilantro dressing


I made this quickly in the blender this week, to go over a cold rice salad with shredded poached chicken, local corn, a few early tomatoes and chunks of avocado.  Mostly the goal was to distribute the little bit of avocado I had on hand as much as possible throughout the salad.  We loved the result, and I expect we'll be drizzling this all over salads, soups, sandwiches, and all sorts of grilled things all summer long.




Creamy Avocado Lime and Cilantro Dressing


By Catie Baumer Schwalb

makes about one cup.

1/2 avocado
3 tablespoons fresh lime juice, from one large lime, or a few smaller
1/4 cup, packed, fresh cilantro (include stems too if they are young and fresh)
1/2-3/4 cup olive oil
salt, to taste

In a blender, combine avocado, lime juice and cilantro. Blend until smooth. Through the hole in the blender lid, slowly pour in the olive oil, with the blender on low. Start with a half cup, and taste for balance.  If it seems too tart, add a little more gradually, tasting as you go. Season with salt, to taste.

Serve immediately, or chill briefly.



3 responses to “Salad Dressing of the Week: Avocado, Lime and Cilantro”

  1. lenny says:
    July 26, 2013 at 11:06 am

    YUMMY!!!

    Reply
  2. Patti Devine says:
    July 26, 2013 at 12:54 pm

    Made this last night, yum! The avocados I was using were a little bitter, so I threw some red onion into the blender to sweeten it up. I served it over chopped kale with tomatoes, avocado chunks and red onion. We thought some sunflower seeds would have been good for some extra crunch. What a great flavor combination! Thank you!

    Reply

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{ welcome! }
Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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