Tuesday, September 20, 2011

Avocado Salad Dressing and Dip

Avocados are on sale this week so I took advantage and came up with a creamy, ever-so-light (in texture) avocado dressing that works beautifully in a tossed salad or maybe even better as a dip for chips or raw vegetables. If you're an avocado lover, this is a must try. Tonight I topped a spinach, romaine, chopped egg and turkey bacon salad with it and it was simply delish.

Avocado Dressing

1 scallion chopped

1 garlic clove chopped

6 oz plain fat free Greek yogurt (I think sour cream would work well too)

1/2 cup light mayonnaise

2 tsp Worcestershire sauce

Juice of 1 lemon

1/2 tsp tabasco sauce

1/2 tsp kosher salt

black pepper

2 avocados peeled and chopped

Combine all ingredients in blender except the avocadoes. When mixture is smooth, add the first avocado and blend. Your dressing is basically done. Remove from blender and carefully stir in the second avocado. You now have a chunky, decadent dressing with good size chunks of this heavenly fruit that will make every bite of your salad or dip more exciting.

Spinach and Romaine Salad

2 cups chopped Romaine lettuce
1 cup chopped baby spinach
4 strips turkey bacon cooked and chopped
2 eggs hard boiled and chopped
3/4 cup croutons (I love home made-Ann Burrell's recipe)

Combine all salad ingredients, toss with dressing and dig in. You won't be disappointed. This salad should serve two. You will have some left over dressing so get creative and slather it on sandwiches, bring out the pita chips, or mix it with some rotisserie chicken, celery and carrots for a very tasty chicken salad. Use it up though, since I don't think it will last more than a day or two.

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