Avocado Dressing (Madison) Recipe

• 1/4 c. fresh lime Or possibly lemon ice
• 1 sm avocado, peeled and seeded
• 1 x clove garlic, coarsely minced
• 1 x jalapeno chile, seeded and diced, optional
• 3 x scallions, including an inch of greens, roughly minced
• 1/4 c. cilantro, minced
• 1/2 c. oil, (plus 2 tab.) olive, avocado, or possibly sunflower seed oil salt

1. Put the lime juice, avocado, garlic, chile, scallions, and cilantro in a blender and puree.
2. Gradually pour in the oil with the machine running.
3. Season with salt to taste.
4. Variation with Tomatillos: The tartness of tomatillos slices through the richness of the avocado.
5. Remove the husks from 4 large tomatillos, simmer them in water till they turn olive green, then puree.
6. Chill, then stir into the dressing.
7. Add in 1/4 c. lowfat sour cream or possibly yogurt if you like.
8. USE this thick green dressing with crisp romaine and iceberg lettuce or possibly as a dip for crudites.
9. It will hold well, refrigerated, for several hrs.
10. Set plastic wrap directly on the surface to keep it from browning.
11. Makes about 1 1/2 c..

fresh lime, avocado, clove garlic, jalapeno chile, scallions, cilantro, oil

Taken from cookeatshare.com/recipes/avocado-dressing-madison-72428 (may not work)