Warning: this stuff is good on everything and may become habit forming.

In 2001, at a Los Angeles sushi restaurant I had an avocado sauce that pretty much changed my life. As soon as I came home from my vacation, I set out to recreate it. The basic recipe was fairly simple, but over the past decade I’ve made some changes (like making the recipe totally vegan) and now the recipe is pure perfection.

It’s good as a dip, a sandwich spread, on grilled fish or tofu, as a pasta sauce, on grilled veggies, with eggs and as a salad dressing. I’ve even been known to eat it plain with a spoon. So far, I haven’t found anything that this avocado dressing isn’t delicious with (try it on cornbread instead of butter) and it’s satisfying because it contains lots of good for you, plant-based fats.

Creamy, Luscious Avocado Dressing

1 Large Haas Avocado or 2 Small

2 Tablespoons fresh lemon juice

1 Small Clove Fresh Garlic (sometimes I leave it out because I don’t like garlic as much as most people).

1 Small Handful Fresh Cilantro (About a half cup)

1/4 Cup Good Olive Oil

1 Tablespoon Vegan Mayo (I sometimes leave this out too, but it makes it creamier).

Sea Salt and Freshly Cracked Black Pepper to Taste

Drizzle of Toasted Sesame Oil

Dash of Hot Sauce (I prefer Sriracha).

Combine the first six ingredients in a blender, food processor or in a jar with an immersion blender until velvety smooth. Thin with room temperature water to blend more easily. I don’t add much because I like my dressing thick like a dip, but if you want a pourable consistency, add more water.

Once the mixture is smooth, season to taste with salt and pepper, sesame oil and hot sauce. I tend to be reserved with the sesame oil and hot sauce because I think this recipe is best with more subtle flavors, but if you want a bolder dressing, by all means get crazy with the seasonings and make it your own.

 

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Editor: Bryonie Wise

Photo: elephant archives