Served on salmon this simple dressing was delicious. It would also be great as a veggie dip. I found the recipe in Mark Bittman’s How to Cook Everything. I only made half of this recipe for a salmon dinner because Bittman said it doesn’t keep well . . . and he was right. It tastes fine the next day, but it turns a little brownish, so it’s probably a good idea to make a half recipe unless you’ve got a big crowd to eat it up for you.
What you need:
1 large ripe avocado
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
1 teaspoon lemon zest
2 teaspoons minced shallot or sweet onion
1/2 cup plain yogurt
salt and pepper to taste
What you do:
1. Scoop the avocado flesh along with the lemon and orange juices into a food processor or blender. Puree.
2. Add the remaining ingredients and puree again, tasting to see if you need to correct the seasonings.
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