Avocado Dressing

From Vegetable Cookbook

Salads Recipes | Vegetables Recipes

Yield: Serves 4

Serve this lovely pale green dressing over romaine leaves, and spoon a portion of chilled crabmeat salad to one side.

• 1 large avocado
• 1 garlic clove, sliced
• 2 green onions, white portion only, sliced
• 2 tablespoons vegetable oil
• 3 tablespoons lemon juice
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 green chili, minced

1. Combine the avocado, garlic, and onions in the container of a blender or processor, then whirl until smooth. Add the oil, lemon juice, cumin, salt, and pepper and whirl briefly. Stir in the green chili. Refrigerate and pour over 4 individual salad.

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