One of our friends from college is doing an internship in Maryland for the summer (yay!). He arrived a couple of weeks ago and to celebrate Ashley invited us over for chicken tacos. I offered to bring a salad, since all I had at home was some produce. I picked up a few extras, such as avocados, and decided to make a homemade salad dressing to jazz things up a bit (making homemade salad dressings is easy and they taste SO much better than store bought!). I wanted to stick to the taco theme and figured an avocado dressing would be fun and different.
This is about the best looking avocado you will find in Wheaton. It was certainly ripe and about a day away from being bad. At least they were ripe though, if not a little too ripe.
Limes are so pretty! I love them. They go hand in hand with avocados in my book and the citrus helps the avocado from turning brown. They also seem to help in the mashing process, as the acidity must break them down a bit.
So, after a good smashing, I added yogurt, half and half (you could use milk or cream if you prefer), garlic, onion, and salt and pepper. Oh, and a dash of cayenne. The onion was grated- which created an interesting consistency and also left the house smelling like onion for a few hours, FYI. It was almost like onion pulp and helped distribute the flavor evenly and without adding much texture.
I wanted to make a festive salad full of color. I included romaine lettuce, rainbow chard, grape tomatoes, red and yellow bell peppers, and green onions. Twas delicious.
The salad dressing tasted extremely fresh and the flavor was pretty mellow. It lasted for another 1-2 days, but did start to turn brown by that point. It’s probably best served on the day you make it.