Recipe: Avocado lime dressing
This delicious recipe comes to us from our friend Mia Cabana, Children's Librarian at the Wheeler Memorial Library, which is located right around the corner from Quabbin Harvest!
Avocado Lime Dressing
A friend of mine who recently started eating vegan introduced me to a version of this avocado dressing (hers involves toasted cumin and is delicious). I’m not vegan, but I am weirdly terrified of mayonnaise, so most of my salad dressings tend to be a more vinegar and olive oil based. The texture of this dressing is a nice change from that, and it’s adaptable to many variations and personal tastes.
One ripe avocado
¼ cup lime juice (approximately 3 medium limes)
2 tablespoons olive oil
½ cup water
1 teaspoon sriracha sauce
5-6 mint leaves
Combine herbs and half of lime juice in a blender. (I snipped up the chives into one-inch pieces with kitchen scissors for even chopping in the blender.)
Cut avocado in half and discard the pit. Scoop all of the flesh into the blender, pulse to chop up avocado, add remaining lime juice and olive oil and combine in blender. As blender is running, drizzle in water until mixture becomes smooth and creamy. You may wish for more than ½ cup water depending on the size of avocado and how thin you want the dressing.
Finally, add one teaspoon sriracha, more or less depending on your preference. I found one teaspoon added a hint of heat without overpowering the tang of the lime juice. Dressing will keep up to three days in refrigerator. Zap one final time in the blender to make sure siracha is well incorporated.
We ate this dressing on a salad of brown rice (perfect brown rice recipe), sliced spring onions and peeled sliced carrots, and lightly fried tofu. A few edible chive blossoms make the presentation especially pretty. Rice can be baked a day ahead.