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Avocado Dressing
Preparation info
Serves
4–6
Difficulty
Easy
Appears in
The Times Calendar Cookbook
Published 1977
The pretty pale green colour and delicate flavour of this dressing make it an unusual and very worthy accompaniment for cold poached salmon or salmon trout. It makes a pleasant change from mayonnaise.
Ingredients
1 3–4 tablespoons 1 - salt and freshly milled pepper
Method
Halve the avocado, remove the stone and scoop out the flesh into a basin. Take care to scoop out the very green part of the flesh next to the skin which contributes largely to the colour of the mixture.
Using a fork, mash the avocado flesh with the oil and vinegar dressing until smooth. Stir in the soured cream and season with salt and pepper. Spoon into a serving dish, cover tightly with cellophane wrap to exclude the air and chill until ready to serve.