With piles of avocados around, you’d think I’d be making guacamole until it was coming out of my ears. But I just couldn’t bring myself to make another variation of guac. Not that I don’t love the green stuff, I do, but I was just looking for something else to do with those green leathery skinned beauties. I had a bowl of fresh Maine lobster meat, about 10 pounds of salad fixings and a craving for Crab Louie dressing. What emerged was a southern California version of Louie dressing in the form of a tangy and creamy avocado dressing.
I get the strangest cravings sometimes, and they come out of nowhere. Do you ever get those? I haven’t had a Crab Louie salad since I lived in San Diego (about a hundred years ago). I used to get them all the time when taking clients out to one of my favorite restaurants down there. There’s something about that sweet crab combined with the creaminess and the tang of that dressing. I’m sure that place just poured the dressing out of a bottle, but I didn’t care. I just wanted to dive into the bowl and swim in that salad.
I got my hands on a giant, live Maine lobster and had no idea what I was going to make with it until I got home. That’s when the craving hit. But I didn’t have anything in my kitchen that even closely resembled the ingredients for Louie dressing. So, it was time to think on my feet and improvise.
One of the things I love about avocado recipes is that they tend to have only a few ingredients and are easy to make. Usually that’s because you want the flavor of the avocado to take center stage. This creamy salad dressing recipe is no exception. It’s another one of those great 5 ingredients or less recipes.
This dressing has a much healthier fat than its more traditional counterpart (avocados vs. mayonnaise). And where the original salad dressing gets it’s zip from lemon juice and horseradish, this avocado dressing gets its tangy zip from a combination of yogurt, key lime juice and vinegar. So all the taste sensations are there, they just come from different sources.
I spooned this dressing, liberally, over the lobster salads and it was a fantastic combination with the lobster and vegetables. But I think the true test of any salad dressing is whether it can perk up a boring ol’ bowl of plain lettuce and tomatoes. Of course adding avocado to anything makes it taste better (so I was pretty sure this avocado recipe would pass the test) and this stuff is pure gold. With all the little different flavors in there, it makes the salad taste like you’ve got even more things in that salad bowl than you really do.
So make sure you add this creamy salad dressing to your other avocado recipes because you’re going to want to keep a container of this on hand all summer (probably all winter too).
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Recipe: Tangy and Creamy Avocado Dressing
Summary: Makes Approximately 3/4 Cup of Dressing
- 1/2 Cup (Ripe) Avocado
- 1 1/2 Tablespoons Plain (Non-Fat) Yogurt
- 3 1/2 Tablespoons Tangerine Juice
- 1 1/2 Tablespoons Key Lime Juice
- 1/2 Tablespoon Champagne Vinegar
- Kosher Salt
- Freshly Ground Black Pepper
- Mash up avocado in a small bowl.
- Add the yogurt and stir to combine.
- Next, add in the tangerine and lime juices along with the vinegar.
- Gently stir the ingredients to combine them and to make the dressing a bit thinner in consistency. Go slow because this step can get messy if you rush it.
- Add in salt and pepper to taste.
- Place in the refrigerator to chill before serving.
If you want to add a little kick to this dressing, you could add in some finely chopped (and seeded) jalapeños.
Feel free to use orange juice and regular lime juice if you don’t have tangerines or key limes. If using regular oranges though, you may want to only add in 2 1/2 tablespoons of juice. Taste test the dressing and see if you want to add more. Oranges tend to be tangier than tangerines.
Preparation time: 10 minute(s)
Diet type: Vegan
Diet tags: Gluten free, Raw
Number of servings (yield): 1
Culinary tradition: USA (General)