Dip a few carrots into it. Slather it on a cracker. Drizzle it over salad greens. This thick, green “goodness” is as versatile as it is delicious. Oh, and I forgot to mention (or should I?), it’s also incredibly healthful. Made with a base of garlic and herbs, then thickened with avocado and spiked with a hint of lemon juice and raw apple cider vinegar, it’s creamy and luscious, but filled with the good stuff.
When James walks in the door from work, he eats. No matter what. Even if dinner is an inch from reaching our plates, he still needs to have a wedge of cheese or a few crackers dunked in hummus, preferably accompanied by a glass of wine or a finger-full of bourbon. Long ago I gave up trying to alter this routine. It’s his bridge from work to home, and hey, it’s never affected his appetite (I’ve never, ever, seen James leave a speck of food on his plate). When I was developing this dressing recipe, he walked by and swept a carrot through it. It’s thick enough to stand up as a dip for veggies or tortilla chips, and it’s also a great substitute for creamy salad dressings. Next time I’m going to try it with an anchovy or two and as a Caesar stand-in.
On Tuesday I tossed the dressing with arugula, roasted bell peppers, roasted eggplant, slivered fennel and pine nuts and piled it on top of seared pounded chicken for a makeshift, clean-out-the-fridge paillard (“Mmm, this isn’t your grandma’s paillard,” James happily pronounced,” which I found hilarious, seeing as though I doubt neither of our grandmothers even knew what paillard even was). The next day I tossed cold pasta in some of the dressing for Ella, James spread it on his sandwich, and I used it as a dressing for a quick slaw. Versatile indeed.
Green Goodness Avocado Dressing/Dip
- 1 garlic clove , peeled
- 1 green onion , sliced (white and green parts)
- 1/3 cup packed basil leaves
- 1/3 cup packed parsley leaves
- 2 tablespoons fresh lemon juice
- 1 tablespoon raw apple cider vinegar
- 2 tablespoons water
- Sea salt and freshly ground black pepper
- 1 medium avocado , halved and pitted
- 2 tablespoons extra virgin olive oil
- In a mini food processor with the blade running, add the garlic clove and process until chopped. Scrape down sides and add the green onion, basil, parsley, lemon juice, apple cider vinegar and water. Season with sea salt and pepper. Process until the herbs are finely chopped. Scoop the avocado flesh into the processor and process until smooth. Slowly add the olive oil with the machine running. Taste and season with additional salt and pepper as needed. The dressing can be thinned with additional water, if desired. Do Ahead: The dressing/dip can be stored in an airtight container in the refrigerator for up to 3 days.