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)
- 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
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)