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Cool Cucumber Avocado Dressing

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Cool Cucumber Avocado Dressing
 
Prep time
Total time
 
Author:
Recipe type: Salads & Dressings
Serves: 6
Ingredients
  • 1 avocado, ripe but not too soft, pitted and peeled
  • ½ medium cucumber, ends trimmed and cut into 1″ chunks
  • 2 cloves garlic, peeled and pressed
  • 10~12 sprigs fresh mint, leaves only (about ⅓ to ½ cup)
  • 3 small scallions, roughly chopped
  • Juice of 1 lemon
  • 2~4 tbsp extra virgin olive oil
Instructions
  1. Combine all of the ingredients in a medium-bowl food processor, using only 2 tbsp olive oil to start, and blend until fully pureed. Adjust the consistency by adding up to 2 more tablespoons of olive oil and/or some water.
  2. For salad dressing, you may want it a bit thinner, whereas a veggie dip you’ll want thicker. Transfer to a glass container and serve.
  3. It is extremely good with broccoli, cauliflower, and jicama sticks, as well as over a simple salad of mixed greens and mushrooms. Store leftovers with a tight fitting lid in the fridge. Stir well before using.

 

This recipe makes a nice refreshing dressing for salad, or a great dip for fresh veggies.  It’s ready in a matter of minutes, and will keep in the refrigerator for several days, so you can make an extra large batch and use it for several meals…if it lasts that long!


Gather Up:

  • 1 avocado, ripe but not too soft, pitted and peeled
  • 1/2 medium cucumber, ends trimmed and cut into 1″ chunks
  • 2 cloves garlic, peeled and pressed
  • 10~12 sprigs fresh mint, leaves only (about 1/3 to 1/2 cup)
  • 3 small scallions, roughly chopped
  • Juice of 1 lemon
  • 2~4 tbsp extra virgin olive oil

Combine all of the ingredients in a medium-bowl food processor, using only 2 tbsp olive oil to start, and blend until fully pureed.  Adjust the consistency by adding up to 2 more tablespoons of olive oil and/or some water.  For salad dressing, you may want it a bit thinner, whereas a veggie dip you’ll want thicker.  Transfer to a glass container and serve.  It is extremely good with broccoli, cauliflower, and jicama sticks, as well as over a simple salad of mixed greens and mushrooms.  Store leftovers with a tight fitting lid in the fridge. Stir well before using.