Avocado, Garlic and Parsley Dressing

I know that the picture you should be looking at is the avocado dressing. But it was not pretty. Well, after two meat-free posts, are you happy to see bacon? I sure am!

This time I wanted a different sort of dressing instead of the same-old same-old vinaigrette. It so happened that I had one avocado (yup, leftover) in the fridge and avocado dressing was the order of the day.

So I flipped my cookbook and found Avocado+Basil Dressing. The thing is, I am not too fond of Italian Basil. I just do not like it. The smell is too strong for me. I very much prefer our Asian variety. At the same time, I love Italian Parsley. I can eat heaps and heaps of parsley in my salad. So I thought, why not? Substitute basil with the Italian parsley which I readily had in the fridge.

So here's my Avocado, Garlic and Parsley Dressing. I'm afraid it looks all green and goopy because I simply plonked it into the bowl. I used an immersion blender (a gift from my mum) to blend the avocado, garlic, parsley, lime juice and olive oil.

Green gobs of deliciousness.

This is good stuff I tell you. I was a bit apprehensive but upon tasting, I told myself that I am going to buy more avocados. This dressing is thick and creamy and according to the recipe, you can thin it out with water. I didn't do that because I did not want to dilute this wonderful tasting green glob.

I know that vinaigrette is more suited for salad greens because a heavy dressing would simply weigh the greens down. But it doesn't matter. It is up to us to choose and I ended up with a salad that looked better without the dressing. Here look.

Eekks, right? hee..hee.. Another person with more finesse would have piped the dressing over the salad to create a pretty picture. But I am no food stylist. I am only interested in eating the food. Besides, the salad was going into my stomach where it will look far worse that what you see above.

That was a really good salad with a very good dressing. I know, my judgement may have been clouded by the smokey bacon but no, I don't think so. And I am happy with the Italian parsley substitute. This creamy, tangy and salty dressing will find it's way into my salad again, with or without bacon :)

Avocado, Garlic and Italian Parsley Dressing

Recipe source : Adapted from Nom Nom Paleo Food for Humans (Page 61)

Ingredients :

- 1 ripe Hass avocado, flesh scooped out

- 1 cup Italian Parsley (or Basil as in the original recipe)

- 1 large garlic clove

- Juice from 2 small limes

- 1/4 cup extra virgin olive oil

- Sea salt to taste

- Freshly ground black pepper to taste

Method :

1. Put all the ingredients into a blender and blend until fine and well mixed.

2. If you find it too thick, add water to thin it out (I did not)

This post is also linked to Cook-Your-Books #27 hosted by Joyce of Kitchen Flavours.