Wednesday, June 25, 2014

Recipe: Avocado Dressing for Salads, Meats, Veggies and Nachos


1 avocado, ripened
1/2 cup milk
2 tsp vinegar
3 T fresh parsley
1/2 lime
1 tsp dill weed ot 1 T fresh dill
1 clove garlic, chopped
1/4 tsp chili powder
salt and pepper

Blend all ingredients on low until combined, about 10 seconds or pulse in a food processor.
Serve immediately.
This is delicious on salads, but should be thinned a bit more with additional milk. It's great as a dip for celery and carrots, tortilla chips or used in place of guacamole. I used it as a topping on nachos.

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