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Avocado and Cilantro Dressing

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Tasty Kitchen Blog: Avocado and Cilantro Dressing. Guest post by Georgia Pellegrini, recipe submitted by TK member Elizabeth of Guilty Kitchen.

 
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.

 
 
 
Tasty Kitchen Blog: Avocado and Cilantro Dressing. Guest post by Georgia Pellegrini, recipe submitted by TK member Elizabeth of Guilty Kitchen.

To make it you will need: avocado, cilantro, lemon, lime, red wine vinegar, balsamic vinegar, olive oil and garlic.

 
 
 
Tasty Kitchen Blog: Avocado and Cilantro Dressing. Guest post by Georgia Pellegrini, recipe submitted by TK member Elizabeth of Guilty Kitchen.

Start by cutting open your avocados.

 
 
 
Tasty Kitchen Blog: Avocado and Cilantro Dressing. Guest post by Georgia Pellegrini, recipe submitted by TK member Elizabeth of Guilty Kitchen.

Scoop out the flesh with a big spoon and drop it all in your blender.

 
 
 
Tasty Kitchen Blog: Avocado and Cilantro Dressing. Guest post by Georgia Pellegrini, recipe submitted by TK member Elizabeth of Guilty Kitchen.

Next add your washed cilantro leaves. Squeeze in some lemon juice too.

 
 
 
Tasty Kitchen Blog: Avocado and Cilantro Dressing. Guest post by Georgia Pellegrini, recipe submitted by TK member Elizabeth of Guilty Kitchen.

Drop in your garlic cloves. Mmm, garlic. It gets better with time in this dressing as it sits and the flavors develop.

 
 
 
Tasty Kitchen Blog: Avocado and Cilantro Dressing. Guest post by Georgia Pellegrini, recipe submitted by TK member Elizabeth of Guilty Kitchen.

Drizzle in some olive oil.

 
 
 
Tasty Kitchen Blog: Avocado and Cilantro Dressing. Guest post by Georgia Pellegrini, recipe submitted by TK member Elizabeth of Guilty Kitchen.

And the vinegar! Red wine…

 
 
 
Tasty Kitchen Blog: Avocado and Cilantro Dressing. Guest post by Georgia Pellegrini, recipe submitted by TK member Elizabeth of Guilty Kitchen.

And then white or red balsamic. White will be a little sweeter and keep the color lighter.

 
 
 
Tasty Kitchen Blog: Avocado and Cilantro Dressing. Guest post by Georgia Pellegrini, recipe submitted by TK member Elizabeth of Guilty Kitchen.

Blend it all together well until it is uniform in texture.

 
 
 
Tasty Kitchen Blog: Avocado and Cilantro Dressing. Guest post by Georgia Pellegrini, recipe submitted by TK member Elizabeth of Guilty Kitchen.

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.

 
 
 
Tasty Kitchen Blog: Avocado and Cilantro Dressing. Guest post by Georgia Pellegrini, recipe submitted by TK member Elizabeth of Guilty Kitchen.

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.

Thanks to Elizabeth for this intoxicating recipe! Visit her blog Guilty Kitchen for more delicious recipes from her Canadian kitchen.

 
 

Printable Recipe

Avocado & Cilantro Dressing

See post on guiltykitchen’s site!
2.50 Mitt(s) 2 Rating(s)2 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 5

Prep Time:

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Difficulty: Easy

Servings: 12

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Description

A thick and smooth dressing or dip marrying together cilantro and avocado.

Ingredients

  • 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

Preparation Instructions

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.

 
 
_______________________________________

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.

 
 

11 Comments

Comments are closed for this recipe.

KJ on 10.31.2012

I’m with Kathryn – it’s sour. I used the ingredients listed and it was way too sour/acidic. I think I’ll add another avocado since I hate wasting food. I LOVE avocado and cilantro so I was disappointed.

kathryn on 10.21.2012

Mine didn’t turn out anything like the photo. :-(

It was the color of muddy algae, probably because I used brown balsamic vinegar, and it was very sour. Maybe I’ll substitute rice wine vinegar for one of the vinegars.

It was so soupy I could sip it with a straw. What the heck! I think I can save it by adding 2 more avocados and running it back thru the blender.

Erin Lichnovsky on 10.18.2012

The pictures make me want to drop everything and run to the store. This looks yummy! Thanks for sharing.

Kristie R on 10.17.2012

I make this without the vinegar and basalmic. Instead I do all of the above along with some roasted jalepeno peppers for a lovely dip with heat!! So yummy and the texture is amazing!!

Tamar Genger @joyofkosher on 10.17.2012

Looks great. Jill, I am sure Parsley would work but would change the flavor a lot.

JIll on 10.16.2012

I am a cilantro hater, but an avocado lover and I really want to try this. I wonder if parsley would work in place of the cilantro. Opinions?

Sherrod on 10.16.2012

Any substitute for the cilantro? Sadly, I can’t stand the taste of cilantro, tastes like soap to me….

Linda m. on 10.15.2012

Sounds like it might be good as a spread on a turkey sandwich! Yum!

Jenny on 10.15.2012

Gotta try this! I love all the ingredients, so it sounds like a real winner. Thanks Ree!

Heather (Heather's Dish) on 10.15.2012

i love the light and fluffy version – yum!

RebornRenee on 10.15.2012

This sounds delicious! You show it in a pourable bottle in the pic. How much more “liquid” would have to be added to pour?