| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Veg01 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Fresh lime |
|
|
OR lemon ice |
| 1 |
sm |
Avocado; peeled and seeded |
| 1 |
|
Clove garlic; coarsely chopped |
| 1 |
|
Jalapeno chile; seeded and diced, |
|
|
; optional |
| 3 |
|
Scallions; including an inch |
|
|
; of greens, roughly |
|
|
; chopped |
| 1/4 |
c |
Cilantro; chopped |
| 1/2 |
c |
Oil; (plus 2 tab.) |
|
|
Olive; avocado, or |
|
|
; sunflower seed oil |
|
|
Salt |
INSTRUCTIONS
Put the lime juice, avocado, garlic, chile, scallions, and cilantro
in a blender and puree. Gradually pour in the oil with the machine
running. Season with salt to taste.
Variation with Tomatillos: The tartness of tomatillos slices through
the richness of the avocado. Remove the husks from 4 large
tomatillos, simmer them in water until they turn olive green, then
puree. Chill, then stir into the dressing. Add 1/4 cup sour cream or
yogurt if desired.
USE this thick green dressing with crisp romaine and iceberg lettuce
or as a dip for crudites. It will hold well, refrigerated, for
several hours. Set plastic wrap directly on the surface to keep it
from browning.
Makes about 1 1/2 cups.
Recipe by: Deborah Madison, Vegetarian Cooking for Everyone, 1997
Converted by MM_Buster v2.0l.
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