Avocado Dressing

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

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.


  • 1 ripe avocado
  • 3–4 tablespoons prepared oil and vinegar dressing
  • 1 car


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 wi