CREAMY BASIL AVOCADO DRESSING & DIP
The upside of feeling tied to the house during the kitchen renovation—time spent in the garden! Tending to it diligently along with cooperative weather have the vegetables off to a great start and herbs in plentiful abundance. Having your own garden means you know exactly what you are eating, and that you have organic goodness steps from your door. If you have just a few patio steps or no time to devote to a garden, you can still easily grow and snip your favorite herbs—simple and satisfying.
Italian large leaf basil, the variety I use in the included recipe, is one of four I am growing. The dressing recipe below makes excellent use of basil and parsley, and tastes like the essence of summer.
CREAMY BASIL AVOCADO DRESSING & DIP
This dressing is a standout on chopped salad with pulled chicken, crispy bacon, and a rainbow of chopped veggies. It also takes crudités from ho-hum to addictive. It is easily halved if a smaller amount is needed.
makes 2 cups
INGREDIENTS
1 cup loosely packed fresh basil leaves, chopped
1/4 cup loosely packed parsley leaves, chopped
2 cloves garlic, chopped
1/2 jalapeno (seeds and membranes removed), chopped
1 medium ripe avocado, peeled and pit removed (about 1 cup)
1/4 cup freshly squeezed lemon juice
1/2 cup light sour cream
1/2 cup best quality mayonnaise
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
INSTRUCTIONS
Place all ingredients in a blender and blend on high until dressing is smooth and creamy. You can add a few teaspoons of water to thin if desired, blending until smooth.
Test for seasoning, adding more salt and pepper if needed.
