Tuesday, May 7, 2013

Southwestern Avocado Dressing


Taco salad is one of my favorite dinners to make in the spring and summertime. I love the

combination of flavors and textures. And a cool dinner that is very stolen moments friendly always works for me on days when I’d rather be outside.


Over the years I’ve used lots of different bottled dressings, but I’ve never been able to figure out which one I like best. The rest of the family are split on the dressing decision too. We usually rotate between plain Ranch and Catalina.
For my first time making taco salad this season, I decided I wanted to mix things up a bit and come up with my own salad dressing. I felt sure that I could make something we’d all agree on and that would really make the taco salad something special.
I was very pleased with my results – a Southwestern Avocado Dressing. It was creamy, tangy and with just enough kick to make it the perfect way to top a taco salad.
Southwestern Avocado Dressing
  • 1 ripe avocado
  • 1/2 c. sour cream
  • 1/4 c. picante sauce
  • 2 T. cilantro, finely chopped
  • 1 T. lemon or lime juice
  • 2 cloves garlic, finely minced
  • 1/2 t. cumin
  • 1/2 t. salt
1. Slice the avocado in half and remove the pit. Scrape all of the avocado out of the shell. Place in a small bowl and mash until smooth.
2. Add remaining ingredients to the bowl and stir until well combined. Cover with plastic wrap directly on top of the dressing to avoid air reaching the avocado and turning the dressing brown. Refrigerate until ready to use. Will keep in the refrigerator about 3 days.
Never forget when cooking to listen to excellent music!



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