Friday, August 9, 2013

Pink Peppercorn Avocado Dressing

Composed Salad with Chicken, cucumbers tomatoes and Pink Peppercorn Avocado Dressing. from @drjeanlayton

We have hit those long hot days of summer around my house.

When they hit, the idea of standing over a stove goes right out of my head.

Salads become the go to meals for lunch and dinner.

Most of my salads get topped with some California Avocados.

They are such a nutrient dense fruit, I keep them on my dining room table fruit stand as often as I can find them at the store.

Full fruit stand on Dining room table @DrJeanLayton
Full fruit stand on Dining room table 
I wanted a bit fancier dressing for this salad though. I gathered the cucumber and tomatoes from my own garden and wanted to respect their freshness.

Thank goodness for quick and easy.

This Pink Peppercorn Avocado Dressing recipe comes together in under 5 minutes.

Avocado Pink Peppercorn Dressing

By ,

Incredibly simple to make but special to use. The pink peppercorns are a spark of heat with a backnote of sweetness. Use a fully ripe avocado. You'll know you have the right one when the tiny piece of stem lifts out of the socket with ease. The color of the indentation is pale pretty green and the avocado gives just a bit from a gentle squeeze.

Pink Peppercorn Avocado Dressing from @drJeanLayton
Prep Time:2 minutes
Cook time: 3 minutes
Yield: 4 Servings
1 ripe California Avocado
Yogurt- (dairy or non dairy) or use Vegan Sour Cream
1/2 teaspoon chopped Dill
1/2 teaspoon salt
1/2 teaspoon pink peppercorns-ground and a few more for decoration
1. Remove the pit and skin from the avocado.
2. Place in bowl and mash with a fork. I like to leave a few chunks, but feel free to make it smooth.
3. Add as much yogurt as you have avocado
4. Add dill, salt and peppercorns. I crushed half the peppercorns and left the others to provide a bit of crunch.
5. Stir together and serve over salad greens, roasted chicken, chickpeas or anything else you can think off.

This dressing can turn into a dip by using greek yogurt instead of plain. I've switched up the herbs used to include basil, parsley, oregano and once a combo of all three.
It's hard to mess up when you start with a perfect avocado.
Use it up in one sitting or you are likely to get very dark dressing.

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