This is the kind of dressing you can slather on anything and everything. It is a game changer for a quiet romaine and it balances out the earthiness of a strong bitter green like kale. Slap it on a sammy, add it to a salad jar, or dunk your veggies in it.
- 1 Tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 3 cloves garlic, peeled
- 1 1/2 ripe avocados, peeled, pitted, cut into chunks
- 3/4 cup white balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup extra virgin olive oil
- 1/4 cup water, or as needed
In a small sauté pan, toast the cumin, coriander and turmeric for about one minute, until fragrant.
With the motor running, drop the garlic into the bowl of a food processor. Turn off and add the avocados, pulsing a few times to a chunky puree. Add the vinegar, toasted spices, salt and peppers and pulse several times until combined.
With the motor running, drizzle in the olive oil until smooth, adding water as needed to desired consistency.
Makes 2 1/2 cups. Store in the refrigerator, in an airtight container.
This dressing is designed for a hearty green and grain salad, so is aggressively seasoned. If you want to use this creamy green goodness in a more delicate dish, cut back on the spices and garlic a bit.
If you don’t have white balsamic, use another mildly flavored and light colored vinegar, like rice vinegar.
- Prep Time: 5 minutes
- Category: Dressing
- Method: Food Processor
- Cuisine: American
Keywords: salad, salad dressing