This Avocado and Cilantro Dressing from TK member Guilty Kitchen is light and fluffy and so versatile. And the dressing can be used for so many purposes. I could also just eat it by the spoonful. That’s enough of a purpose for me! What is also nice is that it stores well for several days because of all of the acid in the ingredients and it holds its color very well.
To make it you will need: avocado, cilantro, lemon, lime, red wine vinegar, balsamic vinegar, olive oil and garlic.
Start by cutting open your avocados.
Scoop out the flesh with a big spoon and drop it all in your blender.
Next add your washed cilantro leaves. Squeeze in some lemon juice too.
Drop in your garlic cloves. Mmm, garlic. It gets better with time in this dressing as it sits and the flavors develop.
Drizzle in some olive oil.
And the vinegar! Red wine…
And then white or red balsamic. White will be a little sweeter and keep the color lighter.
Blend it all together well until it is uniform in texture.
It will be thick, almost like a dip. You can continue to thin it out by adding a dash of water if you’d like. But the thick and fluffy texture is one of its best parts.
This recipe could also be more than a dressing; it could be a fabulous dip for crudites or you can fold it into a pasta salad. It is tangy and fluffy and light and it gets better as the flavors sit and meld together.
A thick and smooth dressing or dip marrying together cilantro and avocado.
1. Scoop out the flesh of the avocado and place in a blender or food processor.
2. Add cilantro, citrus juices, garlic, red wine vinegar and olive oil.
3. Blend on low, adding up to 1 more tablespoon of the red wine vinegar and white balsamic vinegar to taste as you go, until emulsified. You may want to add more olive oil and vinegar/citrus juices to thin out. This dressing is quite thick, but if you add too much liquid, it does take away from the delicate flavour of the avocado.
That this dressing is FANTASTIC on pasta salad too.
- 1 whole Large Avocado
- 1 cup Cilantro; Loosely Packed
- 1 whole Lime (juice Only)
- 1 whole Lemon, Juice Only
- 1 whole Clove Garlic, Grated Or Minced
- 1 Tablespoon Red Wine Vinegar
- ¼ cups Extra Virgin Olive Oil
- ¼ cups White Balsamic Vinegar
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.