Monday, 7 March 2011

Green Bean Salad with Creamy Avocado Dressing

Just give me a spoon and I'll eat an avocado straight from the shell. In about 5 seconds flat. But today I was feeling more refined, so I made a dressing from the very ripe, very patient avocado sitting on my window ledge.

Oh yeah. Hell yeah. I had to stop myself from just scoffing it right there. No, Effie. Stick to the plan.

For the dressing:

1 ripe avocado
4 tbsp white wine vinegar
3 tbsp olive oil
3 tbsp creme fraiche/yoghurt (you could even use mayo)
1 tbsp dijon mustard
Squeeze lemon juice if you want
Good pinch salt
Lots of ground black pepper

Blend until creamy. This is not a light dressing. It will be thick and gloopy, closer to the consistency of pudding. Green pudding. But if it's too thick you can add a little water, more vinegar, or even a little milk to loosen it. I pulsed my Magic Bullet Blender until it looked like this:

It doesn't look all that appealing but this dressing can turn the dullest bowl of lettuce into a creamy dream. It doesn't really pour, so I put it in a little cup and used a spoon to serve.

I ate it with a simple salad of baby leaves, steamed green beans and sliced radish. Although it's as luxurious as any other creamy dressing, it's lighter than a cheesy dressing - it tastes fresh and healthy. Well, it is healthy. It's salad! I didn't have time today, but I think some garlic croutons or roast chicken pieces scattered on top would work a treat and make this an even more satisfying meal. As it was, I accompanied it with a bowl of organic chicken noodle broth and I was more than satisfied. And I felt virtuous to boot.

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