To liven ordinary salad greens, serve with an avocado dressing pepped up with chili powder and coriander. If you wish, you can first lace the greens with a light vinaigrette dressing before adding the avocado mixture.
Basically, you’re making guacamole. It’s good served with grilled lamb chops, corn on the cob, and peach melba for dessert.
- Use dried oregano leaves or dill weed for the coriander and omit the chili powder
- Use 1 tablespoon minced fresh coriander (known as cilantro or Chinese parsley) for the ground.
- Use the dressing with tortilla chips, cooked shrimp, or fresh sliced vegetables such as green peppers, cauliflower, mushrooms, cucumbers, carrots, and zucchini.
Salads and Their Dressings, Section 2, Card 111
Green Salad with Avocado Dressing
- 2 large ripe avocados peeled and pits removed
- 1 tablespoon cider vinegar
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon coriander
- salt and pepper to taste
- 2 tablespoons onion minced
Mash avocado pulp with vinegar. Mixture need not be smooth.
Blend in remaining ingredients.
Cover tightly and chill 1 hour. Garnish with parsley sprig. Serve over crisp chilled salad greens.