Creamy Avocado-Cilantro Dressing

I love avocados, they are so creamy and delicious. I usually buy a 4 pack from BJs, I make sure that I pick slightly firm ones. I let them ripe on the counter for 2-3 days, use as required or refrigerate in plastic bag for future use, but make sure to use them up within 7-10days. I add them to salads, use them to make rotis (thanks to Indira for her awesome avocado roti recipe), make guacamole or make this dressing.

This makes a thickish dressing that’s great on a salad or as a dip. Inspired from Rachael Ray’s avocado dressing.

Ingredients:
Avocado – 2 ripe
Cilantro – 1 cup, roughly chopped
Red Onion – 1 small, chopped (or 2 medium shallots)
Juice of 2 lemons (more or less depending on the tanginess of the lemon)
Garlic – 2 cloves, minced
Jalapeno – 1, chopped
Olive oil – 2-3 tbsp
Salt & pepper – to taste

Method:

• Put all the ingredients in a food processor or blender and blend until smooth and creamy.

I served it over salad greens with grape tomatoes and chopped scallions. This is my entry to JFI-Cilantro being hosted by Cilantro. Thanks to Cilantro for extending the date for sending in the entries. Indira @ Mahanandi is the brain behind JFI.