For a Latin twist, omit the cucumber, scallion, parsley, and tarragon, and stir in 1/4 cup chopped fresh cilantro and 1 teaspoon ground cumin instead.
Servings: Makes 1 3/4 cups
Ingredients
  • 1 clove garlic
  • 1 large ripe Hass avocado , halved, pitted, and peeled
  • 2 tablespoons cider vinegar or fresh lemon juice
  • 2 tablespoons peeled, seeded, and grated cucumber
  • 2 tablespoons chopped scallion
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Directions
In a food processor with metal blade attached, mince garlic. Add avocado and vinegar; process until fairly smooth. With motor running, drizzle in 2/3 cup water. Scrape into a bowl and stir in cucumber, scallion, parsley, tarragon, salt and pepper. Cover surface of dressing with plastic wrap to prevent browning; refrigerate until serving, up to 1 week. Stir before using.

NEXT STORY

Comment

LONG FORM
ONE WORD